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