Ingredients:
- Flank/skirt Steak - we had a package already...made enough for 4 rolls...check out the first picture. PLUS it was already seasoned so that cut down on time
- EVOO
- S&P (unless your steak is already seasoned!)
- Veggies: we used red & yellow peppers, and then some button mushrooms and yellow onion for Loren
My Rosemary Balsamic Glaze
- Balsamic glaze (about a 1/4 cup)...I already had a bottle, so I used this as a base and added the other ingredients to give it a little more "ummpfh".
- 2 cloves garlic, minced
- 2 tsp brown sugar
- ~ 1/4 cup beef broth
- 2-3 springs rosemary
- Heat one tbsp EVOO on medium-high heat - cook the veggies until they are a little crisp (not soggy) and season with S&P as desired
- Unroll/lay out the flank steak; place a few of the veggies vertically on the steak, in a way that you can roll the steak up (like rolling a burrito)
- Roll up the steak - I used a couple of toothpicks in order that they stayed closed
- For the Glaze:
- In a sauce pan on the stove on medium-high heat, put in one tbsp EVOO and the garlic and cook until fragrant...about 2 minutes.
- Then add in all of the other ingredients except the beef broth...bring to a boil
- Add in the beef broth for one more minute on the same heat, then reduce the heat and let simmer for about 15 minutes. this should thicken
- Remove sprigs of rosemary before serving
6. Drizzle the glaze on the steak and enjoy