Balsamic-Glazed Steak Rolls

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rosemary

  Fresh

  ½ tbsp or 0.8g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  3 medium or 54g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Balsamic vinegar

  4 tbsp or 64g

• Red wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Brown sugar

  2 tsp packed or 9g

• Beef broth or bouillon canned soup

  Ready-to-serve

  4 tbsp or 60g

Directions

1. Lightly coat each side of the steak slices with extra virgin olive oil. Season with salt, freshly ground black pepper, and chopped fresh rosemary.
2. Heat olive oil in a skillet over medium-high heat. Cook the bell peppers, zucchini, and onion until crisp-tender, seasoning with salt and pepper.
3. Place a few of the cooked vegetable strips vertically on one end of each steak cutlet, leaving some overhang. Roll up the steak and secure it with a toothpick. Repeat for each steak roll.
4. To make the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant.
5. Add the balsamic vinegar, red wine, and brown sugar to the saucepan. Bring the mixture to a rapid boil.
6. Reduce the heat to low and simmer uncovered for 5 minutes. Pour in the beef broth, return to a boil, then reduce the heat back to low and simmer for another 15 minutes.
7. Preheat your grill. Grill the steak rolls for about 2 minutes per side, or to your desired doneness. Alternatively, cook in a skillet over medium-high heat until done. Serve immediately, drizzled with the balsamic glaze.