If you know me, you know I enjoy food, of all types. I came across a steak roll recipe that seemed interesting, but needed just a little more flair so I decided to tweak it to be my own. I definitely think you can make your own modifications to this recipe and you will have a number of different styles of dinner. Before going any further I want to disclosure to you this recipe takes just a little bit of time, and is not a 15-30 minute deal but I find it worth the time and effort.
Marinade Ingredients & Steps:
- A package of thinly sliced sirloin (about 4-5 slices or 1.5-2lb)
- 6 tbsp of Worcestershire sauce
- Steak seasoning of your preference (I have used a number of Grill Mates flavors with good results – and no, I am not affiliated with McCormick although if they would like to send me some money to sponsor them I wouldn’t turn it down)
- 2 tbsp of olive oil
- Salt & Pepper (optional)
Mix all of the Marinate Ingredients together and sit aside
Cut the steak slices long ways in 1/2, because you are going to try and make 8-10 rolls. The widest part of the slice will be about 3 inches wide, but the small area might be 1 inch or so.
Season the steak slices in the marinate, making sure you get both sides nice and coated, and let sit for a little while. If you are crunched for time, 30 minutes (while you do the rest of the prep work will work). I usually let mine sit for 4-5 hours, but overnight is fine too.
Filling Ingredients & Steps:
- 1 carrot (or carrot sticks that already look like matchsticks)
- 1 green bell pepper
- 1/2 zucchini
- 2 cloves of garlic
- some Italian seasoning (of your preference)
- 5-6 green onions
Cut all of these veggies into 3 inch (long) pieces but very thin squares (think about matchsticks). You don’t have to do anything with the onions except make them about 3 inches long. Keep onions in a different bowl, but all of the others can be put together.
Sit everything aside.
Glaze & Steps:
- 2 tsp of butter
- 2 tbsp of chopped shallots (smaller the better, but do your best)
- 2 tbsp of brown sugar (I usually use light brown, because that’s what I have to make cookies)
- 1/4 cup of beef broth
- 1/4 cup of balsamic vinegar
At medium heat start by melting the butter, put in the shallots in the same pan. Sauté for around 2 minutes, or until the shallots are looking clear.
Add the vinegar, beef stock and brown sugar. Mix and let it bubble away until it is reduced to a thick sauce.
Take it out of the pan and put in a small bowl
Now with the same pan, add a little bit of olive oil and/or butter (1-2 tbsp total) into pan and throw in your carrot/pepper/zucchini mix. You won’t be doing anything with the green onion at this point.
Stir fry on high for about 2-3 minutes
Put them aside in a bowl, and add the green onions now
Finally – making the rolls:
Grab a strip of steak and add your veggies, handful or so with the ends sticking out (look at picture of the Before), and tightly roll up your steak strip.
You will want to put a toothpick or two in once you have finished rolling to keep each together. Do this for all of your strips
Now, using a large skillet over medium-high (I tend to use my wok), add just a dab of oil to coat the bottom and place each roll in with the seam cooking first.
Rotate them so they are evenly cooked to your liking.
Remove the toothpicks and put some of your glaze sauce over the top of each roll – and serve to your happy eaters.