Wednesday, July 10, 2013

Excellent Steak Recipe

We love Steak and Veggies
We love steak at our house and we love grilling so when I had the chance to do them together I did what any warm blooded American would do...I grilled. One of the great things about Pinterest is that you can find some interesting recipes, some that even take simple things like steak and veggies and make them a little fancy. While surfing, you can find lots of good educational things on Pinterest but sometimes your mind wanders from your work, I clicked on the food button. (And no I did not go all Homer Simpson and drool over my computer...although I did think about it.) I ran across this recipe for Balsamic Glazed Steak Rolls. This was sooo good that it became the picture for my food board. Basically all you do is take some steak, flatten it and slice it thin (Kristin had to do this because I am not a skilled knifesman (made up word I think) in the kitchen), cut up some veggies into veggie sticks, wrap the veggies in the steak and toothpickit (another made up word). Then grill to desired doneness (possibly a third made up word...and the word is the bird...which of course everyone knows that the bird is the word).

Wow! That was a lot of rambling (which is good because I am a rambling man). Bottom line make this meal soon, you'll love it.

Can you eat it!

Balsamic Glazed Steak Rolls

Ingredients: (makes 8-10 rolls)
* 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
* Salt & Pepper (according to taste)
* 3 tbsp Worcestershire sauce
* Any steak seasoning you like
For the Veggie filling -
* 1 carrot
* 1 bell pepper
* 1/2 a zucchini (depending on size)
* 5-6 green onions
* 2 cloves of garlic
* Bunches of favorite dried herbs

For the Balsamic glaze sauce-
* 2 tsp butter
* 2 tbsp finely chopped shallots
* 1/4 cup balsamic vinegar
* 2 tbsp brown sugar
* 1/4 cup beef broth


- Start by prepping the steak. (I used London Broil because it was cheap!) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).

- Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce. And let them sit in the marinade for at least 30 mins. if not a couple hours.

- While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. Hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them. It's good to make sure all the veggies are approminatly the same length since you are wrapping them in the center of the steak.

- Now for the sauce, melt the butter in a small sauce pan 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 and 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 have 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.

- You can roast the veggies in the oven for 20 minutes or more, basically until they are to your liking, remember you are also grilling them with the steak so do overdo them. I also added a bunch of different seasonings that I like, with the roasted you should do what you like.

- 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 gre

en onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.

- Place them on the grill and turn once for your desired doneness, we like medium rare so it was two to three minutes for each side.

- Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

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