Sunday 7 June 2015

Posted by Judie on Sunday 7 June 2015
This dish is perfect for a Sunday lunch or dinner. Serve with potatoes and a side salad. You can also prepare the rolls (after cooking the vegetables) and refrigerate them, then cook them the next day. 

Makes 4 portions

  • 6 slices thinly-sliced sirloin steak
  • salt and pepper
  • 3 tbsp Worchestershire sauce
  • 1 tbsp olive oil
Vegetable filling:
  • 1 large carrot
  • 1 bell pepper
  • 1/2 zucchini
  • 5/6 green onions
  • 2 cloves garlic
  • 1 tsp herb seasoning 
Balsamic Glaze Sauce:
  • 2 tsp butter
  • 2 tbsp finely chopped shallots
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1/4 cup beef broth
Start by prepping the steak. Trim as much fat as possible and cut each steak slice in half. You should have two 3 inch strips from each slice. You can tenderise the meat with a hammer if you wish. Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. Let the stead sit in the marinade for at least 30 minutes, but preferable for a couple of hours. 

While the steak is marinating you can prepare the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. Cut the green onion in a similar size and slice them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them. 

For the sauce, melt the butter in a small sauce pan on medium heat. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and translucent. Add the balsamic vinegar, brown sugar and beef stock 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. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.

In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavour 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 no longer than 2-3 minutes. Season them with the the herb seasoning and salt and transfer the vegetables to a bowl. 

To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls. 

Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll. 

Adapted from Original Recipe

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