A little more work goes into this dish than some…but it’s not hard work and the taste is definitely worth the added effort. Don’t let the extra steps scare you away.
Ingredients
1 1/2 – 2 lb sirloin steak, thinly sliced
Salt & Pepper (to taste)
3 tbsp Worcestershire sauce
Lawry’s Seasoned Salt
1 tbsp olive oil
Salt & Pepper (to taste)
3 tbsp Worcestershire sauce
Lawry’s Seasoned Salt
1 tbsp olive oil
For the Veggie filling
1 or 2 carrots
1/2 a zucchini (depending on size)
6 or so asparagus spears
Garlic powder
Extra Virgin Olive Oil
Salt & pepper to taste
1/2 a zucchini (depending on size)
6 or so asparagus spears
Garlic powder
Extra Virgin Olive Oil
Salt & pepper to taste
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
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth
Directions:
- Start by prepping the steak. Trim as much fast as possible and then cut into 3 inch wide strips. Tenderize with meat hammer.
- Season the steak pieces generously, on both sides, with salt, pepper Lawry’s and Worcestershire sauce. Let marinate for at least 30 minutes, although a couple of hours is best.
- While the steak is marinating prep the filling. Cut the carrot and zucchini into matchstick size pieces, a little longer than the width of the steak strips. Cut the asparagus into the same length.
- For the sauce: melt the butter in a small sauce pan on medium heat. When melted add the finely chopped shallot and saute until they turn soft and translucent. Add the balsamic vinegar, brown sugar and beef stock and mix well. Allow the sauce to come to a boil and reduce to almost half of its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. Stirring often. Turn the heat off and transfer the sauce to a bowl.
- Prepare the vegetables. I took the easy way out and used a Ziploc Zip & Steam bag to cook the veggies to al dente. I put the julienned veggies into the bag with a little Extra Virgin Olive oil, garlic powder, salt and pepper, shaking to coat everything well. Takes about 2 minutes in the microwave.
- Assemble the beef rolls: Take a strip of the marinated steak and lay it with the short side towards you. Place the veggies toward one end and roll 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 some EVOO and a little butter to the skillet. When hot, add beef rolls, seam side down, not touching and saute for a couple minutes on each side until desired doneness.
- Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
Kelly's Kitchen 