Balsamic Glazed Steak Rolls

(Courtesy of picturetherecipe.com)

Ingredients:
1 1/2-2 lb. flank steak or 8-10 thin sliced sirloin steaks
Salt and pepper to taste
3 Tbsp. Worcestershire sauce
Any steak seasoning you like
1 Tbsp. olive oil
1 carrot
1 bell pepper
1/2 zucchini (depending on size)
5-6 green onions
2 cloves garlic
1 tsp. Italian herb seasoning
2 tsp. butter
2 Tbsp. finely minced shallots
1/4 c. balsamic vinegar
2 Tbsp. brown sugar
1/4 c. beef broth

Directions:
Start by prepping the steak- trim the fat and cut the steak into 3 inch-wide strips.  Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce.  Let the steak sit in the marinade for at least 30 minutes but if possible for a few hours.

While the steak is marinating you can prep the filling.  Chop up the carrot, bell pepper and zucchini into matchstick size pieces a little longer than the width of the steak strips.  For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.

For the sauce, melt the butter in a small saucepan on medium heat.  Add the finely chopped shallots and saute it for a minute or 2 until it turns soft and translucent.  Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.  Allow the sauce to come to a boil and reduce to almost half its volume.  You will notice it start becoming thicker and will have the consistency of syrup.  The butter will also start to separate and come to the top.  Turn off the heat and transfer the sauce to a bowl.

In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.  Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there is no need to cook the green onion) and stir fry the vegetables for no longer than 2-3 minutes.  Season the vegetables with the Italian herb seasoning and salt.  Transfer the vegetables to a bowl.

To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short end towards you.  Place the vegetables (including the green onions) in the middle and roll the beef up over the filling, securing it with a toothpick.  Repeat it with the same with the other rolls.

Heat a large skillet over medium-high heat.  Add a touch of oil swirling to coat the bottom.  When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes.  Then turn roll and cook it on all sides in the same way.  Cook until desired doneness.  Sprinkle with desired steak seasoning when cooking in the skillet.

Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

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