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.
Ingredients
- 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
- Toothpicks
Instructions
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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.
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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.
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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.
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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.
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Remove from heat and serve immediately. Oh, and don't forget to take the toothpicks out. Those are not for eating.