½large red bell pepperwhite inner membrane and seeds removed
½large green bell pepperwhite inner membrane and seeds removed
½medium yellow onion
Salt and pepperto taste (approximately 1 teaspoon more each)
8piecesthinly sliced sirloin steakapproximately 1⁄8 to 1⁄4 inch thick
1tbspfresh rosemary leaveschopped
Start by making the glaze, giving it time to simmer as you work on the rest of the recipe. In a small bowl, stir cornstarch into the broth smooth. Set aside. In a small saucepan, 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 boil for 1 minute. Reduce heat to low and let simmer, stirring periodically until the steak is ready.
Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips (about 1⁄4 inch thick). The length of the vegetables should be greater than the width of pieces of steak.
In a 12-inch skillet (cast iron works fantastic for this!), heat 1 tablespoon olive oil over medium-high heat. Place the peppers, zucchini, onion, and mushrooms into the hot pan and sprinkle with salt and pepper to taste. Saute until crisp-tender, about 1½ to 2 minutes. Remove from heat and from the pan so that the vegetables do not continue cooking. This same pan can be used to cook the steak.
Prepare the steak by lightly brushing both sides of each piece with olive oil, about 1 tablespoon total. Sprinkle the steak with salt, pepper, and chopped rosemary.
Divide the sauteed vegetables amongst the steak, placing them at the end (across a short side) of each steak, laying them perpendicular to the length of the steak. As mentioned in Step 2, the vegetables should be wider than the steak, which will make them stick out once rolled up.
Starting with the side of the steak with the vegetables, carefully roll the steak. Use a toothpick to secure the roll.
In the same 12-inch skillet used in Step 3, heat 1 tablespoon of olive oil to medium-high heat. Place the steak rolls in the pan, starting with seam side down, and cook 1 minute per side, or until the meat is to the desired doneness.
Remove the rolls to a platter. Remove the rosemary sprigs and garlic cloves from the balsamic glaze and serve the glaze with the steak. And don’t forget to remove the toothpicks before eating!
Thinly sliced steak is available in the beef section; no special order is required.The reason large peppers are listed is to be able to get slices that are wider than the steak pieces. Therefore, the size of the vegetables a person purchases could depend on the cuts of steak.If there are not enough vegetables, when you roll the steak up the meat will be rolled up onto itself, making multiple layers of steak. This will cause the meat not to cook quite as evenly and it can also be tough to bite through.Since the steak is very thin, it will cook quickly, especially in a cast-iron skillet heated to medium-high. 1 minute per side is a good time.