Ingredients

The following ingredients have 4 Servings
  • 1/4 cup dark balsamic vinegar
  • 3 tbsp red wine
  • 2 tbsp dark brown sugar
  • 2 cloves garlic (cut in half)
  • 2 sprigs fresh rosemary
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tsp cornstarch
  • 1/4 cup beef broth
  • 1/2 large red bell pepper (white inner membrane and seeds removed)
  • 1/2 large green bell pepper (white inner membrane and seeds removed)
  • 1 small zucchini
  • 1/2 medium yellow onion
  • 1/2 cup sliced mushrooms
  • Salt and pepper (to taste (approximately 1 teaspoon more each))
  • 8 pieces thinly sliced sirloin steak (approximately 1⁄8 to 1⁄4 inch thick)
  • 1 tbsp fresh rosemary leaves (chopped)
  • 3 tbsp olive oil (​divided)

Instruction

  • Start by making ​the glaze​, giving it time to simmer as you work on the rest of the recipe. In a small bowl, stir cornstarch into the broth smooth. Set aside. In a small saucepan, bring the balsamic vinegar, red wine, dark brown sugar, garlic cloves, rosemary, black pepper, and salt to a low boil. Stir in the cornstarch/broth mixture and let boil for 1 minute. Reduce heat to low and let simmer, stirring periodically until the steak is ready.
  • Prepare the vegetables​ by cutting the peppers, zucchini, and onion into thin strips (about 1⁄4 inch thick). The length of the vegetables should be greater than the width of pieces of steak.
  •  In a 12-inch skillet (cast iron works ​fantastic ​for this!), heat 1 tablespoon olive oil over medium-high heat. Place the peppers, zucchini, onion, and mushrooms into the hot pan and sprinkle with salt and pepper to taste. Saute until crisp-tender, about 1½ to 2 minutes. Remove from heat ​and ​from the pan so that the vegetables do not continue cooking. This same pan can be used to cook the steak.
  • Prepare ​the steak​ ​by lightly brushing both sides of each piece with olive oil, about 1 tablespoon total. Sprinkle the steak with salt, pepper, and chopped rosemary.
  • Divide the sauteed vegetables amongst the steak, placing them at the end (across a short side) of each steak, laying them perpendicular to the length of the steak. As mentioned in ​Step 2​, the vegetables should be wider than the steak, which will make them stick out once rolled up.
  • Starting with the side of the steak with the vegetables, carefully roll the steak. Use a toothpick to secure the roll.
  • In the same 12-inch skillet used in ​Step 3,​ heat 1 tablespoon of olive oil to medium-high heat. Place the steak rolls in the pan, starting with seam side down, and cook 1 minute per side, or until the meat is to the desired doneness.
  • Remove the rolls to a platter. Remove the rosemary sprigs and garlic cloves from the balsamic glaze and serve the glaze with the steak. ​And don’t forget to remove the toothpicks before eating!