Wednesday, January 15, 2014

Balsamic Glazed Steak Rolls

Okay first of all doesn't this picture look absolutely amazing?! That is why I had to try these, because the picture looked so fun and yummy!
These little guys won't disappoint! They taste as good as they look! They do require a little bit of work so this one will need to be saved for a day when you just feel like being in the kitchen for a little while, but they were fun to make.

This recipe came from a new blog that I haven't been to before called Picture the Recipe. Since I liked this recipe so much I will definitely be heading over there again to try out some others. She also had listed that the original recipe had more of an Asian twist to it so I believe I will try that one out as well.

Ingredients: (makes 8-10 rolls)
* 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
* Salt & Pepper (according to taste)
* 3 tbsp Worcestershire sauce (GF, double check the kind you buy)
* Any steak seasoning you like
* 1 tbsp olive oil

For the Veggie filling -
* 1 carrot
* 1 bell pepper
* 1/2 a zucchini (depending on size)
* 5-6 green onions
* 2 cloves of garlic
* 1 tsp italian herb seasoning

For the Balsamic glaze sauce-
* 2 tsp butter
* 2 tbsp finely chopped shallots
* 1/4 cup balsamic vinegar
* 2 tbsp brown sugar
* 1/4 cup beef broth

Method:
- Start by prepping the steak.  I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer
- Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for at least 30 mins if not a couple hours.
- While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
- Now for the sauce, melt the butter in a small sauce pan on medium heat.
- Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
- 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’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off 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’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
- Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
- To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
- Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat 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 you’re desired done-ness.
- Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

**Randi's Side Notes**
~I did let my steaks marinade for at least a couple of hours. I personally don't know if they needed to because the glaze is pretty powerhouse and I didn't really think that it needed the conflicting overpowering flavors. Next time I will just let it marinade while I chop of the ingredients and that should be good.
~ Something else I did to save time was I just bought the already sliced thin Carne Asada meat from my grocery store. Yes it isn't the highest quality of meat and it was a little tough but throw some meat tenderizer on it or pound it out and that worked great!

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