BALSAMIC GLAZED STEAK ROLLS
Steps:
- Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary. 2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. 3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll. 4. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs. 5. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze.
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- Start by making the glaze, giving it time to simmer as you work on the rest of the recipe. In a small bowl, stir cornstarch into the broth smooth. Set aside. In a small saucepan, bring the balsamic vinegar, red wine, dark brown sugar, garlic cloves, rosemary, black pepper, and salt to a low boil. Stir in the cornstarch/broth mixture and let boil for 1 minute. Reduce heat to low and let simmer, stirring periodically until the steak is ready.
- Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips (about 1⁄4 inch thick). The length of the vegetables should be greater than the width of pieces of steak.
- In a 12-inch skillet (cast iron works fantastic for this!), heat 1 tablespoon olive oil over medium-high heat. Place the peppers, zucchini, onion, and mushrooms into the hot pan and sprinkle with salt and pepper to taste. Saute until crisp-tender, about 1½ to 2 minutes. Remove from heat and from the pan so that the vegetables do not continue cooking. This same pan can be used to cook the steak.
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- First get the rosemary balsamic glaze going while you prepare the steak and veggies: Place all the ingredients in a small and bring it to a boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Discard the sprigs of rosemary. Stir in the cornstarch/beef broth mixture and stir until the sauce is thickened, about a minute.
- While the glaze is simmering, cook the vegetables in a skillet with a little olive oil, salt and pepper until crisp-tender.
- Lay the sirloin slices on a cutting board and lightly rub all sides with olive oil. Sprinkle with some salt, pepper and rosemary. Divide the veggie slices among the steak strips, lining them up vertically on one end of each steak. Start with that end and roll the steaks, securing them with a toothpick.
- Cook the steaks on a grill or in a frying pan (I like the ribbed Lodge Grill Pan for those nice grill marks)for about 2 minutes on each side or according to desired doneness. Serve immediately drizzled with the rosemary balsamic glaze.
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