Balsamic Steak Roll Ups

A while ago, I pinned this recipe with hopes of making it soon... a year or 2 later I finally got around to making it. It's a little more involved than most recipes but it is super delicious and packed full of flavor!

Ingredients (makes about 8-10 rolls [we got flank steak pre-cut so how ever many pieces were in there is how many rolls we made])

- 1.5-2 lbs of flank steak (or steak of choice, cut thin)

- Salt and pepper

- 3 tbsp Worcestershire sauce

- 1 tbsp olive oil

Veggie Filling

- 1-3 large carrots (we got a bag of fresh carrots so I peeled them then chopped them into long pieces)

- Asparagus

- Onion

- 2 cloves of garlic

- 1 tsp Italian herb seasoning

Balsamic Glaze Sauce

- 2 tsp butter

- 1/4 cup balsamic vinegar

- 2 tbsp brown sugar

- 1/4 cup beef broth

Directions

1. If you did not buy thin sliced meat, follow step 1 in the original recipe. Once you have thin sliced steak, season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce. Let the pieces sit in the marinade for at least 30 min to a couple of hours (I put my pieces in a bowl and put them in a fridge while preparing everything else).

2. Next, wash and chop the carrots, asparagus and onion into long strips. 

3. Melt the butter in a pan on medium heat. Add the balsamic vinegar, brown sugar and beef broth to the pan and mix well. Allow the sauce to come to a boil then reduce to almost half its volume. It should get thicker - almost resembling a syrup. Once done, place in a bowl and put to the side.

4. In the same pan, add the olive oil and garlic. Cook the garlic for a minute or two then turn the heat on high and add the veggies. Cook for a few minutes until you think they're done (some people might like them more cooked than others). Season the veggies with the Italian seasoning and salt then place them into a bowl. 

5. Assemble the steak rolls by laying the meat flat, adding some veggies to the middle and securing the ends with a toothpick. Repeat until all rolls are complete.

6. Heat a large skillet over medium-high and lightly coat the pan with a little bit of oil. Add the meat rolls to the pan, turning on every side until cooked. It didn't take too long for them to cook since they were sliced so thin. 

7. Serve with the balsamic glaze poured on top. (This paired very nicely with Parmesan couscous)