Start by prepping the
Skirt Steak (1.5 lb)
. Trim as much fat as you can and cut the steak into 3-inch wide strips.
Season the steak pieces generously on both sides with
Salt and Pepper (to taste)
Steak Seasoning (to taste)
Worcestershire Sauce (3 Tbsp)
. Let them sit in the marinade for at least 30 minutes, if not a couple hours.
While the steak is marinating you can prep the filling. Chop up the
Bell Pepper (1)
into matchstick-size pieces, little longer than the width of the steak strips.
Garlic (2 cloves)
, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
Butter (1 Tbsp)
in a small saucepan on medium heat.
Shallots (2 Tbsp)
and sauté it for a minute or two until they turn soft and translucent.
Balsamic Vinegar (1/4 cup)
Brown Sugar (2 Tbsp)
Beef Broth (1/4 cup)
and stir to mix everything well.
Allow the sauce to come to a boil and reduce to almost half its volume. Turn the heat off and transfer the balsamic glaze to a bowl.
In the same pan (no need to wash it) add a touch of
Olive Oil (1 Tbsp)
and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
Turn the heat up to high and toss in the carrot, bell pepper and zucchini and stir fry the veggies for no longer than 2-3 minutes.
Season them with the
Italian Seasoning (1 tsp)
Salt (to taste)
and transfer the veggies 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 and
in the middle and roll the beef up over the filling.
Secure with a 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.
Season with some steak seasoning for added flavor.
Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.