Balsamic-Glazed Steak Rolls

Ingredients

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, 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

  ¼ cup 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

  ¼ cup or 60g

Directions

1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
4. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes.
5. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the balsamic glaze. Enjoy!

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