BALSAMIC GLAZED STEAK ROLLS
– Dark balsamic vinegar – Red wine – Dark brown sugar – Garlic – Fresh rosemary – Black pepper – Salt – Cornstarch – Beef broth – Red bell pepper – Green bell pepper – Zucchini – Yellow onion – Mushrooms – Sirloin steak – Olive oil
In a small bowl, stir cornstarch into the broth smooth. Set aside.
In a pan, bring the balsamic vinegar, red wine, dark brown sugar, garlic cloves, rosemary, black pepper, and salt to a low boil. Stir in the cornstarch/broth mixture and let simmer.
Cut vegetables into thin strips, about 1/4 inch. In skillet sauce vegetables until crisp-tender, about 1 1/2 - 2 minutes. Remove from heat.
Lightly brush the steak on both sides with olive oil. Sprinkle the steak with salt, pepper, and chopped rosemary.
Starting with the side of the steak with the vegetables, carefully roll the steak. Use a toothpick to secure the roll.
Heat 1 tablespoon of olive oil. Place the steak rolls in the pan. Cook 1 minute per side, or until the meat is to the desired doneness.
Remove the rosemary sprigs and garlic cloves from the balsamic glaze.
Remove the toothpicks before eating! Serve the glaze with the steak.