Courtesy of Kim Kezama

BALSAMIC-GLAZED STEAK ROLLS

STEAK ROLL

DIRECTIONS

1. Rub each side of the steak slices with a little olive oil and sprinkle with salt, pepper and rosemary. 2. Heat one tablespoon of olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. 3. Place a few of the vegetable strips on one end of each steak cutlet. Roll it up, and secure it with a toothpick. Repeat for each steak roll. 4. Make the glaze: Heat oil in a small saucepan over medium-high heat. Add garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs. 5. Grill or fry steak rolls over medium-high heat on each side for about 2 minutes or according to desired doneness. 6. Serve immediately drizzled with the rosemary balsamic glaze.

8 thin slices sirloin or flank steak Extra-virgin olive oil Salt and ground black pepper Fresh rosemary, chopped 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 med. zucchini, thinly sliced 1 med. yellow onion, thinly sliced Mushrooms, thinly sliced BALSAMIC GLAZE 1 teaspoon extra-virgin olive oil 1/4 cup dark balsamic vinegar 2 tablespoons dry red wine 2 teaspoons brown sugar 2 sprigs fresh rosemary 1/4 cup beef-flavoured broth 2 cloves garlic, crushed

Courtesy of https://www.lifemadedelicious.ca

An American basketball coach and player. Fondly referred to as "coach" by his athletes, the industry heralds him as the greatest NCAA basketball head coach of all time. (October 1910 – June 2010)

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