Balsamic Glazed Steak Rolls

8-10 thin-sliced sirloin steaks OR 1 1/2 - 2 lb. flank steakSalt and pepper, to taste

3 tbs. Worcestershire sauce

Steak seasoning

1 tbs. olive oil

For the Veggie Filling:

1 carrot

1 bell pepper

1 small zucchini

5-6 green onions

2 cloves garlic

1 tsp. Italian herb seasoning

For the Balsamic Glaze:

2 tsp. butter

2 tbs. finely minced shallots

1/4 c. balsamic vinegar

2 tbs. brown sugar

1/4 c. beef broth

Trim fat from meat as necessary and cut into 3-inch-wide strips. Season generously on both sides with salt, pepper, and Worcestershire sauce. Set aside to marinate.

Cut the carrot, bell pepper, and zucchini into sections slightly longer than the width of the steak strips. Thinly slice the sections and then hand cut into long matchsticks. Cut the green onions to the same size and then slice them in half lengthwise. Peel and crush the garlic cloves with the flat side of a knife, just enough to bruise them.

Melt butter in a small sauce pan on medium heat. Add the shallot and saute for 1-2 minutes until they turn soft and translucent. Add the balsamic vinegar, brown sugar, and beef stock, and stir to mix well. Bring to a boil and simmer until the volume is reduced by about half. It will thicken to the consistency of syrup and the butter will separate and come to the top. Remove to a bowl.

In a large skillet, heat olive oil and add garlic cloves. Turn heat up to high and add carrots, bell pepper, and zucchini. Stir fry for 2-3 minutes. Season with Italian herb seasoning and salt and transfer to a bowl.

Assemble the steak rolls by laying a handful of veggies across a piece of steak, rolling it up, and securing with a toothpick.

Add more olive oil to the skillet and heat over medium-high heat. Add steak rolls, seam side down, not touching each other. Continue cooking, turning to cook all sides evenly, until your desired doneness.

Remove toothpicks and spoon balsamic glaze over each roll to serve.

(Picture The Recipe)