Balsamic-Glazed Steak Rolls

It's been a long season, but I am FINALLY on hiatus from work! Welcome back life, I've missed you.  I have a lot of plans for the summer including a trip to Cabo with my girlfriends from Chicago, a trip to Palm Springs & Vegas with my parents, & 2 big home remodel projects. It's going to be such a fun summer! 

To celebrate the first weekend off of work, I went on a cooking-palooza.  I've had this recipe pinned for quite some time & I could SMACK myself for not making it sooner! I've never made steak on the stove before…to be fair, I've never actually "made" steak. Whenever we have steak, it is usually grilled by J. It was WAY easier than I thought it would be!  There are quite a few ingredients needed for this dish, but all the prep & work is WORTH IT. Big thanks to Picture the Recipe for this awesome new steak recipe that I will DEFINITELY be making again!

Balsamic-Glazed Steak Rolls

Serves: Makes 8 rolls

Cook time acc to Rachel: 1 hour 30 mins (but could add on an additional few hours for marinating time)

How difficult was this for Rachel? Not nearly as difficult as I anticipated!

Ingredients:

1 1/2- 2lb flank steak or 8-10 thin sliced sirloin steaks

3 tbsp Worcestershire sauce

Any steak seasoning you'd like, I used a garlic & peppercorn rub

1 tbsp olive oil

salt & pepper to taste

For the Veggie Filling:

1 carrot

1 red bell pepper

1 bundle of haricot verts

2 cloves garlic

1 tsp Italian seasoning

For the Balsamic Glaze Sauce:

2 tsp butter

1/4 cup balsamic vinegar

2 tbsp brown sugar

1/4 cup beef broth

Directions:

First up,  prep the meat. The sirloin I bought was too thick to roll & since I don't own a meat mallet, I used a regular hammer to flatten the meat a bit. Just make sure to put something between the hammer  & meat.

Once the meat is flattened, cut the meat into 3 inch wide strips.

Season the steak pieces generously on both sides with salt, pepper, steak seasoning of your choice & Worcestershire sauce.  

Cover the meat & let them sit in the marinade for at least 30 mins if not a couple hours. 

While the steak is marinating, time to prep the filling.

Chop up the carrot & bell pepper into long strips, at least the length of the width of the steak.

For the garlic, peel & then just crush them using the flat side of your knife.  Set aside.

For the sauce, melt the butter in a small sauce pan over medium heat.

Add balsamic vinegar, brown sugar & beef broth & mix well.

Allow the sauce to come to a boil & reduce to almost half its volume.  It will start to thicken & become like a liquidy syrup.  The butter will also start to separate & come to the top.  Turn the heat off & transfer sauce to a bowl.

In the same pan, add a touch of olive oil & toss in the garlic cloves to allow them to flavor the oil for a few mins over medium heat.

Then, turn the heat up to high & toss in all the veggies & let them cook for 2-3 mins.

Season the veggies with the Italian herb seasoning & then transfer the veggies to a bowl.

To assemble the steak rolls, simply take a strip of the marinated steak & place the veggies in the middle & roll the steak over the filling, securing with a toothpick.

Repeat until all the meat is rolled up.

Heat a large skillet over medium-high heat. Add a touch of oil & swirl to coat the bottom.  

Once heated, add the rolls seam side down.  Let the meat cook for a few minutes without touching the meat.

After a few mins, using tongs or a fork, gently roll over one of the pieces of meat to check for its well-doneness. Once the meat is cooked to your preference, roll over each piece & let them cook evenly on each side. 

Once cooked to your desired done-ness, spoon Balsamic Glaze evenly over the meat.

Remove toothpick & serve immediately!