Veggie Filled Steak Rolls
1 ½ – 2 lb flank steak cross cut into three-inch strips
Salt & pepper (according to taste)
3 tablespoons Worcestershire sauce
1 tablespoon olive oil
3 thin carrots
1 bunch of thin asperagus tips
1 bell pepper
5-6 green onions
2 cloves of garlic, minced
The balsamic glaze
2 teaspoon butter
2 tablespoons small white onion
¼ cup balsamic vinegar
3 tablespoon brown sugar
¼ cup beef broth
Season the steak pieces on both sides with salt, pepper and Worcestershire sauce; let them sit in the marinade for 30 minutes to an hour. Chop up the carrot, bell pepper, jalapeño, and zucchini into matchstick-size pieces.
Next melt the butter in a small saucepan over medium heat. Add the finely chopped onion and sauté until it turns soft and translucent. Then add the balsamic vinegar, brown sugar and beef stock and stir. Boil and reduce to almost half until it has the consistency of syrup, then transfer to a small bowl.
In the same pan (no need to wash it) add a touch of olive oil and toss in the minced garlic. Add the carrots, bell pepper, jalapeño, asparagus, and zucchini, and stir fry the veggies for no longer than 2-3 minutes. Assemble the steak rolls: Place the veggies including the green onions in the middle and roll the beef around the filling, securing it with toothpick and repeat with the other rolls. Heat a large skillet over medium-high heat. Add the oil and when hot, add the rolls, and pan fry for a couple minutes turning to cook on all sides. Cook until your desired done-ness. When finished, plate and drizzle with the balsamic glaze.