Steak Rolls
MAKES: serving
Ingredients
12 oz sirloin or flank steak, thinly sliced
2 Tbsp olive oil
Fresh rosemary, chopped
2 cups green pepper, sliced into strips
2 cups red pepper, sliced into strips
2 cups zucchini, sliced into strips
1 cup yellow onion, sliced into strips
1 cup mushroom, cut into thin strips
Balsamic Glaze:
1 Tbsp olive oil
1 clove garlic, minced
1/4 cup balsamic vinegar
2 Tbsp dry red wine
1 tsp brown sugar
2 sprigs fresh rosemary
¼ cup beef broth
Directions
Rub each side of the steak slices with a little olive oil. Sprinkle with salt, pepper and some chopped fresh rosemary.
Heat 1 Tbsp olive oil in the skillet over medium-high heat and cook the vegetables until crisp-tender, season with salt and pepper.
Place a few of the vegetable strips (about 2 cups) vertical on one end the steak cutlet so that once rolled up the vegetables are sticking out each end of the steak Roll. Secure with a toothpick. Repeat for each steak. If you have extra vegetables, you can sauté them on the side.
To prepare the balsamic glaze: heat olive oil in a small saucepan over medium-high heat. Add garlic and cook for 1 minute, or until fragrant. Add balsamic vinegar, red wine and brown Sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Discard the rosemary sprigs.
Cook the steak rolls on either a grill or skillet over medium-high heat until cooked to preferred doneness. Drizzle with the balsamic glaze and serve immediately