Balsamic Glazed Beef Rolls

Over Easter weekend, Christopher and I hosted some of his cousins for dinner. We were not sure what to serve but wanted to try something different. So we pulled up Pinterest on our tablets and searched for some new recipes. We found this one for Balsamic Glazed Beef Rolls and tried it out. Well not only are they colorful and eye catching, but delicious too. Our guests were pretty impressed with the rolls. We served them with au gratin potatoes and dinner rolls. This recipe worked out well too because I was able to prep and marinate the steaks over night and put them together in the morning. We had a busy day, so I didn't have a lot of prep time right before dinner. All turned out great. Enjoy!

Balsamic Glazed Beef Rolls
Makes 8-10 rolls

2 lb sirloin steak (you can use flank steak or skirt steak too)
Salt & Pepper
3 tbsp Worchestershire Sauce
Any steak seasoning you like (my favorite is Montreal)
1 carrot
1 bell pepper (I used 1/2 of a yellow and red pepper to add some additional color)
1/2 zucchini
6 green onions
2 cloves of garlic
1 tsp italian seasoning
2 tbsp butter
1 clove of garlic, finely chopped
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth

Start by prepping the steak. Since I used a larger sirloin steak, I cut the steak into longer strips and then pounded the steak to make it flatter. Trim as much of the fat off as you can. Then cut the steak into 3" strips. I managed to get 10 strips. Season the steak pieces on both sides with salt, pepper, steak seasoning and the Worcestershire sauce. Let the steak pieces marinate for at least a couple of hours.

While the steak is marinating, prep the vegetable filing. Slice the carrots, bell pepper and zucchini into matchstick size pieces, a little longer than the width of the steak strips. I hand cut all the veggies, but if you have a mandolin slicer, that would speed up the process. Then slice the green onions in half lengthwise. Peel and crush the 2 cloves of garlic. In a small frying pan, add a touch of olive oil and toss in the smashed garlic. Turn the heat up to high and toss in the carrots, bell pepper and zucchini and stir fry the veggies for about 2-3 minutes. Season them with the italian seasoning and transfer the cooked veggies to a bowl.

To make the sauce, melt the butter in a small sauce pan on medium heat. Finely chop the 1 clove of garlic and saute it for a couple of minutes. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything. Allow the sauce to come to a boil and reduce to almost half its volume. You'll notice it starts becoming thicker and should coat the back of a spoon easily. Once it hits this consistency, remove for the heat and transfer the glaze to a bowl.

To assemble the steak rolls, take a strip of he marinated steak and lay it with the short side towards you. Place the veggies and sliced green onion in the middle and roll the beef up over the filing, securing it with a toothpick. Repeat the same with the other rolls.

Heat a large skillet or grill pan (I used a grill pan to get the nice seared grill lines) over medium-high heat. Add a touch of oil swirling to coat the bottom. When hot, add the beef rolls, seam side down, not touching and cook for a couple of minutes each side. Remove from heat and also remove the toothpick. Drizzle the balsamic glaze over the top of each of the rolls and serve warm.