Balsamic Glazed Steak Rolls

Alright. Taking a break from the MYOTO.

 

Time for some steak.

 

If you want to impress your man or your friends...this is the meal for you.

 

Chopping the veggies is the longest part to this recipe.

 

This steak is quick, easy, juicy, and perfect for an appetizer or for the main course.

 

(Also, sorry for the lack of photos but, between entertaining Baby Duncan and my husband coming home, I got a little distracted).

 

 

 

1 1/2- 2 lbs. flank steak

salt and pepper

3 Tbs. Worcestershire sauce

any steak seasoning you like

1 Tbs. olive oil

 

 

Veggie Filling:

1 carrot

1 bell pepper

1/2 zucchini or 1 small zucchini

5-6 scallions

2 cloves garlic

1 tsp. Italian seasoning

 

 

Balsamic Glaze:

2 tsp. butter

2 Tbs. finely minced shallots

1/4 cup balsamic vinegar

2 Tbs. brown sugar

1/4 cup beef broth

 

 

 

First, prep the steak.

 

My cuts were not as thin and wide as I wanted, but I made due with the meat I had on hand. (My steak rolls would have been perfect for an appetizer, but worked for us as a meal since we're watching the calories).

 

 

Cut the steaks into thin, wide strips.

 

Season the pieces on both sides with salt, pepper, and Worcestershire sauce.

 

Let them sit in the marinade for at least 30 minutes (If you're like me and trying to cook while entertaining a 6 month old, it will take you the 30 minutes to chop the veggies and prepare the sauce).

 

While the steak is marinating, chop the veggies.

 

 

Chop the carrot, bell pepper, and zucchini into matchsticks size pieces.

 

 

Cut the scallions in a similar size and slice them in half length wise.

 

Peel the garlic and crush the cloves with the flat side of your knife.

 

For the sauce: Melt the butter in a medium pan on medium heat.

 

 

 

Add the chopped shallot and sauté for 1-2 minutes until the are soft and translucent.

 

 

Add the balsamic vinegar, brown sugar, and beef stock and stir to mix well.

 

 

Allow the sauce to come to a boil and reduce by half.

 

In the same pan, add olive oil and toss in the garlic to flavor the oil.

 

 

Turn the heat to high and add the carrots, bell pepper, and zucchini and stir fry for 2-3 minutes.

 

 

Season with Italian seasoning and salt.

 

 

Transfer to a bowl and add scallions.

 

Assembly: Take a strip of the marinated steak and lay it flat.

 

Place the veggies in the middle and roll the beef up over the filling, secure with a toothpick.

 

Repeat with remaining steaks.

 

Heat that same pan over medium-high heat and add a splash of olive oil.

 

When hot, add beef rolls and cook, turning once, until desired done-ness.

 

 

Remove the toothpicks and drizzle balsamic glaze sauce over the top.

 

Serve with the extra glaze on the side.