Courtesy of Wes Jamison & Brandon Hennessy

BALSAMIC-GLAZED STEAK ROLLS

Courtesy of https://www.lifemadedelicious.ca

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

DO NOT LET MAKING A LIVING PREVENT YOU FROM MAKING A LIFE. -John Wooden

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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