Balsamic Glazed Steak Rolls

Oh my my my my my my...

Ok, I'm not a huge fan of steak, and here's why; I'M TOO CHICKEN TO TRY ANYTHING THAT'S NOT WELL DONE. People, please! If you eat meat, there's no reason to kill your lunch a second time. Don't overcook your meat because man, it is so good when its still juicy. And there is so much more flavor!

These little steak rolls are awesome. You get your protein and your veggies wrapped all in one. They are really not that hard to make, and look! Aren't they pretty?

Ingredients

• 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
• Worcestershire sauce
• Steak Seasoning (I'm partial to McCormick's or anything low sodium)
• 1 tbsp olive oil

Veggies

• 1 carrot
• 1 red bell pepper
• Approximately 1/2 a zucchini (I love zucchini so I used a whole one)
• 5-6 scallions (only cut lengthwise to match the rest of your veggies)
• 2 cloves of garlic, minced good

 

For the Balsamic Glaze

• 2 tsp butter
• 2 tbsp finely chopped shallots (small but flavor PACKED onions)
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1/4 cup beef broth

 

First... prepare your steak. Flatten it out as thin as you'd like. Go ahead... beat that sucker thin.

 

If you had a full skirt steak (I had personal sized steaks), cut everything into 3 inch strips, season with your steak seasoning, and toss into a bag with your Worcestershire sauce and olive oil. Put it in the fridge until your ready to assemble... like the Avengers... get it? No? Ok... moving on.

While your steak is marinated slice all of your veggies. Obviously they have to be real then if you intend to put a lot in your roll.


When you're done with the veggies, make your glaze.

Melt the butter in a small sauce pan on medium heat. Toss your chopped shallots in with your butter and sauté for a few minutes until they are translucent. And your vinegar, brown sugar, and beef stock, stirring well to let everything mix. Allow everything to come to a boil and reduce by half. You'll see that it'll start to thicken. When you see the butter start to separate, turn the heat off and transfer it to a bowl. Sorry no pictures guys... was trying to do too many things at one time.

In the same pan, toss in your 2 cloves of garlic and allow the flavor to start seeping out. Then toss all your veggies in and sauté for no longer than 2 or 3 minutes. You want them to still be crunchy.

Now that everything is set... STEAK ROLLS ASSEMBLE!!! 

Lay your marinated rolls out and place a handful of veggies on top.

 

 

 I put a toothpick in each of mine to hold them together, but you don't have to. Heat up a frying pan, toss a little olive oil in, and cook your meat on all sides until the doneness meets your approval.

 

 

Serve it with the glaze spooned over the top. My goodness... delicious... and made well for leftovers too.