Balsamic Glazed Steak Rolls

While I admit that I'm not the biggest meat fan out there, I had to give this recipe a try. And it was goooood! It does take a bit more prep time, but trust me, it's so worth it!

Original recipe found at Picture the Recipe

Ingredients

6-8 thin sliced sirloin steak

salt and pepper to taste

3 Tablespoons Worcestershire sauce

Your favourite steak seasoning (I used Montreal Steak Spice)

1 Tablespoon olive oil

Veggie Filling

1 carrot

1 bell pepper

1/2 zucchini

4 green onions

2 cloves of garlic

1 teaspoon Italian Herb seasoning (or your preference)

Balsamic Glaze

2 teaspoons butter

2 Tablespoons finely minced shallots 

1/4 cup balsamic vinegar

2 Tablespoons brown sugar

1/4 cup beef broth

Start by seasoning each piece of steak with salt and pepper, then rubbing in the Worcestershire sauce. Let them marinate for at least 30 minutes.

Prep the veggies while the steak is marinating. Chop up the carrot, pepper, and zucchini to matchstick size, and slightly longer than the width of your steaks. Slice the green onions to the same size and length. Peel and slightly crush the garlic cloves.

For the glaze, start by melting the butter in a saucepan on medium heat. Add the shallots and sauté until soft (about 2 minutes). Add the balsamic vinegar, brown sugar, and broth then mix well. Bring the mixture to a boil. When the sauce has thickened, remove from heat and set aside in a bowl.

Heat the olive oil in the same pan then add the garlic cloves. Turn the heat to high and toss in the veggies (except for the green onions). Stir fry the veggies for about 4 minutes. Season the veggies, then transfer to a bowl.

Divide all veggies among the marinated steak pieces. Arrange them in the middle of the steak, then roll the steak around the veggies and secure with a toothpick. Heat olive oil in a large skillet on medium-high heat. Add the beef rolls seam side down. Season with steak spices. Rotate rolls to ensure all sides are seared and cooked through.

Remove steak rolls and spoon balsamic glaze over each.

Enjoy!

 - Arianne

Simple Shepherd's Pie

This recipe is one of my favourites and that's saying a lot for me, as my family and I don't eat a lot of meat. It's simple, without lacking in flavour and perfect for a cold day! 

Recipe by Simply Recipes

Ingredients

3 large potatoes 

8 tablespoons butter (1 stick)

1 onion, chopped

1 cup carrots, diced

1 1//2 lbs ground beef

1/2 cup peas

1/2 cup corn

1 teaspoon Worcestershire sauce

salt and pepper, to taste

1/2 cup beef broth

Directions

Peel, chop and boil potatoes in salted water for about 20 minutes (or until tender). 

While potatoes are cooking melt 4 tablespoons of butter in cast iron skillet (I do mine in a skillet so I can just throw it right into the oven afterwards, but any pan will do). Saute onions and carrots in butter until tender (10 minutes or so.) Add ground beef, peas and corn and cook until meat is no longer pink. Add Worcestershire sauce, salt and pepper. Add beef broth and cook over low heat for 10 minutes adding more beef broth as necessary to keep moist. 

Mash potatoes in large bowl with butter and seasonings to taste. I cover the beef mixture with mashed potatoes in the cast iron skillet and place the whole thing in the oven. If you cooked your in a regular pan, transfer to a 9x13 baking dish before topping with the mashed potatoes. Texturize the potatoes with a fork so that there are peaks that will brown nicely. 

Place in 400 degree oven for 30 minutes or until boiling and brown. Enjoy - Alex!