Balsamic Glazed Steak Rolls

These little guys won't disappoint! I promise you that. They taste as good as they look, maybe even better because I am not the best photographer.
These little roll ups 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 I love the fact that there are tons of veggies rolled up into the meat, so I don't personally feel like I need to cook an additional vegetable side. I think these rolls are great with or without the balsamic sauce, and sometimes I even cheat a little and just buy some balsamic glaze from the grocery store just to save some time and effort.


 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin (I like to use the pre-cut carne asada meat)
 Salt & Pepper
 3 TBSP Worcestershire sauce (GF, double check the kind you buy)
1 TBSP olive oil

For the Veggie filling -
1 carrot
1 red 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

1. First, we need to prepare the steak. Begin by cutting off the large pieces of fat that may be on it. You will want to then cut the steak(s) into 3 inch wide strips. (If using carne asada meat you will DEFINITELY want to use a meat hammer and tenderize it before cutting it into strips). I like to use the odd sized bits that are left over for my kids, since they prefer the meat plain without the marinade.
2. Once sliced, sprinkle both sides of each strip with salt, pepper, and Worcestershire sauce. Allow strips to marinade at least 30 minutes.
3. Begin prepping the vegetables while the steak strips are marinading. You will want the carrot, bell pepper, and zucchini cut into matchstick sized slices that are roughly 4 inches long.
4. To prep the garlic, simply smash it open with the side of your knife, take off the outer bit, and mince.
5. Now prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the chopped shallot and saute for roughly one to two minutes until they are soft. Add the balsamic vinegar, brown sugar, and stock and allow the sauce to come to a boil. Reduce the heat, and allow the sauce to reduce by half the volume. This will make the sauce thicker and have a more syrup like consistency. Remove the sauce from the heat and save for later.
6. Heat a large skillet  on medium heat and then add a touch of olive oil and add the minced garlic. Allow to cook for 30 seconds or until it begins to become aromatic. Turn the heat up to medium-high and toss in the carrots, bell pepper, and zucchini and season with Italian seasoning and salt. Saute 1-2 minutes. (You want a little bit of crunch still to them as they will cook more later)
7. Now it's time to put the rolls together. Simply take a strip of the steak and place around 3-4 of each of the veggies (add in the green onion) about an inch down one of the ends of the steak. Roll the inch of steak over the veggies and continue to roll the steak up and secure it with a toothpick.
8. Heat your same large skillet back up to medium-high heat and add some more oil to the bottom. When hot, add the rolls with the toothpick side down and allow to cook for 2 minutes. Then turn the rolls and cook on all sides the same way (times may vary depending on the thickness of your steaks).
9. Remove the toothpicks before serving and either serve the balsamic sauce over the top or have it on the side for dipping.

**Randi's Side Notes**
~ As mentioned above I sometimes don't even make the balsamic glaze and just buy some from the store to save on time. They have it right next to the balsamic vinegar in the store. It also makes for a great dressing to serve over a spinach salad with strawberries (mmmmmmmm)


This recipe came from a blog  called Picture the Recipe.