Start by prepping the steak. (I used skirt steak cos it’s what I had on
hand, but in hind sight, I probably would have gone for a more
leaner cut like flank steak or looked for thin sliced sirloin.) 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 (if you’re using sirloin it doesn’t need any
tenderizing).
– Season the steak pieces generously on both sides with salt, pepper
and worcestershire sauce. And let them sit in the marinade for
atleast 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. I cooked mine medium well and seasoned it with some
mesquite seasoning for a touch of a smokey flavor.
– Remove the toothpick and serve with the balsamic glaze sauce
spooned over the top of each roll.
Originally Submitted
2/25/2015
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