- 1 1/2 -2 lbs. skirt steak or 8-10 sirloin, thinly sliced
- Salt & pepper to taste
- 3 tbsp. Worcestershire Sauce
- Any steak seasoning you like
- 1 tbsp. olive oil
- 2 tsp. garlic chopped
Veggie Filling
- 1 carrot, julienne cut
- 1 bell pepper, julienne cut
- 1/2 a zucchini, julienne cut
- 1/2 tsp. garlic chopped
- 5-6 green onions, julienne cut
- 1 tsp. basil
- 2 tsp. olive oil
Balsamic Glaze Sauce
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/2 cup honey
- 1 tbsp. sesame oil
- 1 tsp. chili garlic sauce
- 1 tsp. ginger juice
Start by prepping the steak. Trim as much fat as you can off the steak and cut it into 3 inch wide strips. Season the steak pieces generously on both sides with salt, pepper, garlic, and Worcestershire sauce. Let them sit in this marinade for at least 30 minutes. Now take the carrot, bell pepper, zucchini, and green onion and place them in a bowl. Toss with garlic, salt, basil, and oil and set aside. Now for the sauce, add the balsamic vinegar and all other ingredients to the pot. Allow the sauce to come to a boil and reduce to almost half its volume. It will become thicker and have the consistency of syrup. Transfer the sauce to a bowl. To assemble the steak rolls, take a strip of the marinated steak and lay it with the short side towards you. Place the veggies in the middle and roll the beef up over the filling, securing it with a toothpick. Repeat the same with the other rolls. Heat a large skillet over medium-high heat adding a touch of oil to coat the bottom. Add the beef rolls seam side down and pan fry for a couple of minutes. Then turn each roll and cook them on all sides the same way. Transfer them to a baking dish and bake at 350 degrees for 10-15 minutes. Remove the toothpicks and serve with the balsamic glaze sauce spooned over the top of each roll. Makes 8-10 servings.
