- Cooking Time:
- Servings: 4
- Preparation Time:
BackstoryYummy, Yummy, Yummy, I've got love in my tummy! Amazing dinner! What a great way to use the different fresh summer veggies and this is a meat and veggie meal all in one bite! I can't tell you how tasty this sauce is! One of the best sauces I've ever made! This is a recipe to rave about and we give it 5 stars!
I did one thing different to this recipe than the way it was posted and that was to cook my steaks on both sides first because the original recipe called for cooking the steak with everything already rolled up in it but I was a little concerned about the steak not getting done in the middle on the inside! I cooked my steak, rolled up the veggies and added the sauce! It was perfect and I wouldn't have it any other way! I bet this would be good with the steak grilled but I thought it would be a waste of time getting the grill ready for just a few minutes of grilling the steak!
I got a hint of Chinese flair in the taste and I might make it as a Beef & Veggie Chinese dish with the steak cut into strips! Just a thought!
Wonderful meal! Delicious!
- 1 pound skirt steak or ribeye, cut into 4 (1/4 inch thick) slices, 3-4 inches wide
- salt & pepper, to taste
- 3 tablespoons Worcestershire sauce
- For the Veggie filling
- 1 carrot, peeled
- 1 bell pepper, core and seeds removed
- 1/2 a zucchini (depending on size), peeled
- 5-6 green onions
- 1 tablespoon minced garlic
- 1 teaspoon Italian herb seasoning
- 1 teaspoon extra virgin olive oil
- For the Balsamic glaze sauce
- 2 tablespoons butter
- 2 tablespoons finely chopped shallots
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1/4 cup beef broth, plus a little more for thinning if needed later
- Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. Let sit in the marinade for at least 30 minutes if not a couple hours.
- While the steak is marinating you can prep the filling for them. Slice the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips.
- Melt the butter in a small sauce pan on medium heat. Add the finely chopped shallot and saute for 2 minutes until they turn soft and translucent.
- Add the balsamic vinegar, brown sugar and beef broth and stir to mix everything well. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. Turn the heat off and transfer the sauce to a bowl.
- In the same pan (no need to wash it) add olive oil and toss in the garlic to allow it to flavor the oil for a few minutes.
- Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for 4-5 minutes.
- Season them with the Italian herb seasoning and salt and transfer the veggies to a bowl.
- In a grill pan or cast iron skillet, grill steaks just a few minutes on each side since they are so thin and grill to your liking.
- Remove steak from skillet and add veggies, in a bundle, to the center of steak, including green onions, with ends of veggies laying out of steak. Roll up starting with short end toward you.
- Before I served, I added a tablespoon of beef broth to the sauce since it really thickened up and let it heat up while I was stirring it.
- Serve with the balsamic glaze sauce spooned over the top of each roll.