2 tablespoons extra virgin olive oil
4 cloves garlic, minced
¼ cup dark balsamic vinegar
2 tablespoons dry red wine
2 ½ tablespoons brown sugar
1 sprig fresh rosemary
½ teaspoon red crushed pepper
⅓ cup no-salt-added beef broth
¼ teaspoon ground black pepper
Salt (I didn’t use salt though)
Steak & Vegetables:
8-12 thin slices sirloin or flank steak (I used flank steak)
3 tablespoons extra virgin olive oil, divided
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
12 green beans, blanched, trimmed and cut in half, optional
For Balsamic Glaze: Sauté garlic in olive oil over medium heat, then add the rest of the glaze ingredients. Simmer for 10 to 15 minutes, or until reduced by ⅓. Discard the rosemary. Set aside 2 tablespoons of balsamic glaze (to brush on the uncooked steak) and save the rest for glazing the steak rolls after they’re cooked.
Pound the pieces of flank steak thinly with a meat mallet. Sprinkle the steaks with salt and pepper, and brush with the reserved 2 tablespoons of balsamic glaze.
For Vegetables: Sauté the vegetables in 2 tablespoons of the olive oil until crisp-tender, about 3 minutes.
Place some of the sautéed vegetables on each piece of steak, then roll it up. Use a toothpick to thread the steak ends shut.
To Cook the Steak Rolls: Heat the remaining 1 tablespoon olive oil to a grill pan over medium-high heat. Grill steak rolls for 2 minutes on each side for medium-rare steak. Transfer to a serving dish, top steak rolls with the remaining balsamic glaze, then serve immediately. Enjoy!