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Prep: 30 minutes | Cook: 30 Minutes | Makes: 3 servings
1 1/2 – 2 lb skirt steak / 8-10 thin sliced sirloin (I used flank steak because it was less fatty, and that’s what the grocery store had.)
Salt & Pepper (according to taste)
3 tbsp Worcestershire sauce
Any steak seasoning you like
1 tbsp olive oil
For the Veggie filling:
1 bell pepper
1/2 a zucchini (depending on size)
5-6 green onions
2 cloves of garlic
1 tsp Italian herb seasoning
Balsamic glaze sauce:
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth
Prep the steak: Trim any fat and cut into 3″ wide strips. (I carefully sliced my flank steak into three equal, thin steaks. I did it much like you would when butterflying something. I also wanted a meal-sized portion and not mini rolls. The mini rolls would be a great party food though.) Mix the marinade and soak the steak for at least 30 minutes. The longer, the more flavorful and tender.
Slice all the veggie fillers into matchstick size pieces. I used this as an opportunity to empty some odds and ends out of the veggie drawer in the fridge. My steak rolls had onion and mushrooms in them. Set veggies aside.
Start the sauce/glaze: Melt butter in saucepan over medium heat. Add the shallots and saute until they turn clear. Add balsamic vinegar, beef stock and brown sugar. Stir. Bring to a boil and reduce to half its volume. This is a glaze, so a syrup consistency is what you want.
You can use the same pan (empty the glaze into a container) to quickly cook your veggies. Add a little oil and the cloves of garlic. Add veggies and light seasoning. Fry for no more than two to three minutes. You want them to still have crunch.
Assemble: Lay the steak flat. Gather the veggies and roll steak around them. Secure with a wooden toothpick.
Add a little oil to a large frying pan on medium-high heat. Place steak rolls seam side down. Fry for a couple minutes and turn. Remove toothpick and serve covered in glaze.
Instead of frying my steak rolls, I grilled them while basting with the balsamic glaze. Don’t cook them for too long and serve with leftover glaze.