Updated: Apr 12
1½–2 lb grass-fed skirt steak
3 tbsp Worcestershire sauce
1 tbsp olive oil
1 bell pepper
½ a zucchini (depending on the size)
5-6 green onions
2 cloves of garlic
1 tsp Italian herb seasoning
Salt & Pepper (for taste)
For the Balsamic glaze sauce
2 tsp butter
2 tbsp finely chopped shallots
¼ cup balsamic vinegar
2 tbsp brown sugar
¼ cup beef broth
Start by prepping the steak. I trimmed as much fat as I could and cut the steak into 3 inch wide strips and tenderize the meat with a meat hammer.
Season the steak pieces generously on both sides with salt, pepper, and Worcestershire sauce. Let them sit in the marinade for at least 30 minutes, if not a couple of hours.
While the steak is marinating you can prep the filling for them; begin by chopping up the carrots, bell peppers, and zucchini into matchstick-size pieces, little longer than the width of the steak strips. I used a mandolin slicer to get them thinly sliced, then hand-cut them to make matchsticks.
Cut the green onion in a similar size and sliced them in half, lengthwise.
For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
Melt the butter in a small saucepan on medium heat.
Add the finely chopped shallot and saute it for a minute or 2 until they turn soft and translucent.
Add the balsamic vinegar, brown sugar, and beef stock to the pan; stir to mix everything well.
Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and has the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
Turn the heat up to high and toss in the carrots, bell pepper, and zucchini; stir fry the veggies for no longer than 2 to 3 minutes.
Season them with the Italian herb seasoning and salt, then transfer the veggies to a bowl.
To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with a toothpick. Repeat the same with the other rolls.
Heat a large skillet over medium-high heat. Add a touch of oil to coat the bottom. When hot, add beef rolls, seam side down, and pan-fry for a couple of minutes. Ensure the beef rolls are not touching in the pan to help with the next steps.
Turn the rolls and cook them on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium-well.
Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.