1 1/2 to 2 lb. skirt steak or sirloin
3 Tbsp. Fire in the Kitchen Just Steak Rub
1 Tbsp. Garlic Olive Oil
Veggie Filling:
1 carrot
1 bell pepper
1/2 a zucchini
5-6 green onions
1 Tbsp. Garlic Olive Oil
1 tsp. Gourmet Inspirations Veggie Fusion spice blend
For the Balsamic Glaze:
2 tsp. Butter Olive Oil
2 Tbsp. finely chopped shallots
1/4 c. Traditional Balsamic
2 Tbsp. brown sugar
1/4 cup beef broth
Saltwest Naturals Applewood Smoked Sea Salt
Prep the steak by slicing into 3 inch wide strips. Mix Just Steak Rub, and Garlic Olive Oil and marinate the meat in this mixture for at least 30 minutes. While meat is marinating you can prep the filling.
Chop the veggies into matchstick pieces and little longer than the width of the meat strips.
Now for the glaze, put Butter Olive Oil in a saucepan, add the finely chopped shallot and sauté for a minute or two until soft and translucent. Add the Traditional Balsamic, brown sugar and beef stock and stir to mix well. Allow sauce to come to a boil and reduce by half. Transfer to a bowl. In the same pan, add Garlic Olive Oil and toss in the prepared veggies. Stir fry for 2 to 3 minutes. Season with Veggie Blaze Seasoning.
To assemble the rolls, take a strip of meat and place it short side towards you. Place some of the veggies on top and roll the beef strip up and secure it with a toothpick. Heat a large skillet over medium high heat. Add a touch of oil to your pan and swirl it around. When hot, add the beef rolls seam-side down and pan-fry for a few minutes. Turn roll over and cook on all sides. Cook till desired doneness.
Remove toothpicks and drizzle with balsamic glaze and sprinkle with Applewood Smoked Sea Salt
*Served at Private Cooking Class
