Veggie Steak Rolls

I had one of the best weekends ever this past weekend!  My sweet mama surprised me and showed up at my door late Friday evening!!  Little did she know how home-sick I’ve been lately..  Opening my door and seeing her standing there was one of the sweetest surprises ever!!!  For some reason, it always seems that the best days always go by the quickest when you’re having the greatest time.  We stayed super busy all three days that she was here…late night dinners, my bridal tea, and one full day at the beach was exactly what this girl needed with her mama!  I was so sad all day Monday after she left to head back home…but…thankfully she’ll be back next month with the rest of my family!

With all the wedding prep and stress going on as of late, I’ve lacked in the creativity department when it comes to making new recipes on a regular basis…I’m so ready for life to be back to normal!  No more planning, no more stress, I just need everyday joy and happiness again!  Ahhhh……..

Now, for a new meal I’ve never made before!

Yields: 6 rolls

Ingredients:

  • 1.5 – 2 lbs organic sirloin steak, thinly sliced (If it’s too thick to roll, pound it out a little bit to make it thiner)
  • 2 tbsp olive oil
  • 4 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tbsp garlic, minced
  • salt and pepper to taste
  • pinch of crushed red pepper flakes, optional
  • your favorite steak seasoning, optional

Veggie Filling:

  • 1/2 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 carrots, peeled, thinly sliced into match sticks
  • 1/2 organic zucchini, thinly sliced into match sticks
  • 1 – 2 tbsp garlic, minced
  • 1 – 2 tbsp fresh herbs, finely chopped (I used oregano and basil)
  • salt and pepper to taste
  • 1 – 2 tbsp fat

Balsamic Glaze:

  • 1 tbsp butter
  • 2 tbsp onion or shallots, finely minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup beef stock
  • 2 -3 tbsp honey or maple syrup

Directions:

  1. Start with prepping the steak.  In a small bowl, whisk together the olive oil, Worcestershire sauce, honey, garlic, salt, pepper, and red pepper flakes.  TASTE the marinade and adjust seasoning as you wish.  In a 9×13 inch pan, add the steaks.  I layered my steaks on top of each other and poured the marinade on top.  Make sure all of the meat gets covered.  Marinate the meat for a minimum of 30 minutes or up to 2 hours.
  2. Now, let’s make the balsamic glaze.  In a small sauce pan, add the butter on medium heat.  Add the onion or shallots.  Let it cook for 2-3 minutes.  Add the rest of the ingredients.  Allow the sauce to come to a boil.  You want it to reduce by half.  It will become thicker and have the consistency of syrup once it has cooled.  Turn off the heat and transfer the sauce to a bowl. Set aside until you’re ready for use.
  3. In a large skillet on medium-high heat, add some fat to the pan and let it get hot.  Add the onion and garlic and let it cook until translucent.  Add the rest of your veggies.  Saute about 2-3 minutes.  You don’t want to over cook the veggies.  Put the veggies in a bowl until you’re ready for them.
  4. It’s time to assemble the steaks now.  Take the steaks out of the marinade and place them on a large plate or cutting board, short side closest to you.  Place a handful of veggies in the middle of the steaks and roll them up.  Lay them seam side down or tooth pick them together so they don’t come apart.  Continue this process until all of your steak and veggies are gone.  Sprinkle each steak with a little steak seasoning if you want to.
  5. In a large skillet on medium-high heat, add some fat to the pan.  When the pan gets hot, add the steaks seam side down.  Cook the steaks on each side until your desired done-ness.  Once your steaks are cooked to your perfection, drizzle the balsamic glaze on top of each steak.  Serve with your favorite side dish and eat your heart out!!!

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