Balsamic Steak Roll-Ups
I defy you to find one red meat dish that can't be improved with a balsamic glaze. It's savory and delicious. Let's take that savoriness and wrap it around some fresh veggies.
- 1 lb. skirt steak cut into thin strips
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic minced
- 1 tsp. Worcestershire sauce
- 1 tsp. minced fresh rosemary
- 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil divided
- 2 bell peppers cut into thin strips
- 1/2 lb. asparagus woody ends removed
- 2 small zucchini cut into thin strips
Let's start with the marinade. In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, rosemary, and oregano, then season with salt and pepper. Bring mixture to a boil then reduce to a simmer and cook, stirring occasionally, until it has reduced by about a third and has become syrupy, about 10 to 12 minutes.
While that's going on, let's get the veggies ready. In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add peppers and cook 2 minutes, then add asparagus and zucchini and season with salt, pepper, and Italian seasoning. Cook the vegetables for another 4 to 6 minutes. They should be tender but still able to hold their shape.
Now for the good part. Lay the steak strips flat on cutting board, and brush both sides with marinade. Place a small handful of vegetables in the center of each piece of steak. Wrap the steak around the vegetables and secure it with a toothpick.
In a large skillet over medium heat, heat remaining 1 tablespoon oil. Place steak roll-ups in the skillet seam side-down and cook 2 minutes until nice and seared. Use tongs to turn roll-ups to cook on all sides, about 2 minutes per side. Keep brushing with the remaining marinade as steak cooks.
Remove from heat and serve immediately. Oh, and don't forget to take the toothpicks out. Those are not for eating.