Serves 8
Steak & Marinade
2 lbs lean flank steak (or thin sliced sirloin)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3 tbsp. Worcestershire sauce
1 tbsp. olive oil
Veggie Filling
1 carrot
1 red bell pepper
1 orange bell pepper
1 zucchini
1 squash
1 bunch green onions
1 tsp salt
1 tsp pepper
Balsamic Glaze
2 tsp butter
1 small onion, finely chopped
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1/2 cup fat free beef stock
Instructions
1.Trim fat from meat
2.Cut into 3 inch wide strips (I got 10 strips)
3.Season steak with salt, pepper and garlic powder on both sides
4.Place steak strips in a large zip lock bag and add in Worcestershire sauce and olive oil, mixing it all together until well coated
5.Place in refrigerator to marinate for at least 1 hour but 2-3 hours would be best, turning the bag every 30-45 minutes
6.While steak is marinating, cut veggies into matchstick size pieces, all the same length, season with salt & pepper, set aside
7.In a large nonstick pan melt butter over medium heat
8.Add in onion and cook until soft, about 5 minutes
9.Add in balsamic vinegar, brown sugar and beef stock, allowing sauce to come to a boil and reducing by half
10.Once sauce has thickened transfer to a bowl and set aside
11.Place veggies into the same large nonstick pan, and cook over medium high heat just until veggies begin to soften
12.Transfer veggies to a bowl, set aside
13.Preheat grill (outside or inside) to medium heat
14.Assemble rolls by laying out the beef rolls and placing a good amount of veggie into the center of each slice and roll beef around the veggies, securing with a toothpick, repeating until all rolls are completed
15.Place rolls, seam side down, onto preheated grill, cooking for 3-4 minutes on each side, or until desired doneness is reached
16.Reheat balsamic sauce over low heat on the stove while steak is cooking
17.Once steak is cooked place onto serving platter and drizzle sauce evenly over the rolls
18.Serve immediately (don't forget to remind everyone about the toothpicks)
Steak & Marinade
2 lbs lean flank steak (or thin sliced sirloin)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3 tbsp. Worcestershire sauce
1 tbsp. olive oil
Veggie Filling
1 carrot
1 red bell pepper
1 orange bell pepper
1 zucchini
1 squash
1 bunch green onions
1 tsp salt
1 tsp pepper
Balsamic Glaze
2 tsp butter
1 small onion, finely chopped
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1/2 cup fat free beef stock
Instructions
1.Trim fat from meat
2.Cut into 3 inch wide strips (I got 10 strips)
3.Season steak with salt, pepper and garlic powder on both sides
4.Place steak strips in a large zip lock bag and add in Worcestershire sauce and olive oil, mixing it all together until well coated
5.Place in refrigerator to marinate for at least 1 hour but 2-3 hours would be best, turning the bag every 30-45 minutes
6.While steak is marinating, cut veggies into matchstick size pieces, all the same length, season with salt & pepper, set aside
7.In a large nonstick pan melt butter over medium heat
8.Add in onion and cook until soft, about 5 minutes
9.Add in balsamic vinegar, brown sugar and beef stock, allowing sauce to come to a boil and reducing by half
10.Once sauce has thickened transfer to a bowl and set aside
11.Place veggies into the same large nonstick pan, and cook over medium high heat just until veggies begin to soften
12.Transfer veggies to a bowl, set aside
13.Preheat grill (outside or inside) to medium heat
14.Assemble rolls by laying out the beef rolls and placing a good amount of veggie into the center of each slice and roll beef around the veggies, securing with a toothpick, repeating until all rolls are completed
15.Place rolls, seam side down, onto preheated grill, cooking for 3-4 minutes on each side, or until desired doneness is reached
16.Reheat balsamic sauce over low heat on the stove while steak is cooking
17.Once steak is cooked place onto serving platter and drizzle sauce evenly over the rolls
18.Serve immediately (don't forget to remind everyone about the toothpicks)
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