Balsamic Glazed Steak Roll-Ups

I actually LOVE to cook and during our crazy years with kids heading in different directions and a husband that worked a 24 hour shift... I still managed to do a weekly menu that typically included one "new" meal. But, I must admit that I often steered away from those recipes that had boatloads of ingredients and/or involved a lot of slicing and dicing and prep work.

However, my days of Cream of Mushroom soup and other such quick "go to" cans and boxes is gone. I still find myself gravitating towards recipes with fewer ingredients or little prep... But, I am super thankful that wasn't my thought process when I discovered this recipe on Pinterest!  I revamped it to the veggie tastes of my family and to make it Low FODMAP friendly & it definitely is putzy; but, it is sooooooooo well worth it. I literally wanted to swim in the glaze!  It was Just. That. Good. 

To be honest, I felt like I was sitting down to a plate being served at an upscale restaurant.  Serious. I would not kid about this. I am definitely a foodie and this meal was definitely a foodie dream come true! Okay... Enough about my fantabulous cooking - Ha!

Here goes... My first recipe post:

Balsamic Glazed Steak Roll-Ups

Ingredients
2 lb sirloin sliced thin (pre-cut thinly sliced sirloin breakfast steaks would work great!)
3 Tbsp worcestershire sauce
1 Tbsp olive oil

Place thinly sliced sirloin in a glass dish and generously sprinkle with salt and pepper on both sides. Combine worcestershire sauce and olive oil. Pour over your thinly sliced sirloin and allow to marinade while you are preparing your veggies.

Veggie Filling
1 zuchhini
1/2 red pepper
1/2 orange pepper
1/2 yellow pepper

Slice the veggies in longer matchstick sized pieces (thin and longer than your steak strips). In a large skillet, season the veggie strips and saute in a small amount of olive oil until they are crisp tender. Remove to a plate saving the skillet for later.

To assemble the steak rolls, take a strip of marinated steak and lay it with the short side towards you.  Place some veggies in the middle and roll the beef up over the filling. Secure with a toothpick.  Repeat until all veggies and steak strips have been used.

Reheat your large skillet  over medium high heat.  Add a touch of olive oil swirling to coat the bottom.  When hot, add beef rolls seam side down making sure they don't touch.  Pan fry for a couple of minutes then turn the roll.  Repeat until all sides are cooked.

Meanwhile in a small saucpan:

Balsamic Glaze
2 tsp. butter
1/4 cup balsamic vinegar
2 Tbsp brown sugar
1/4 cup beef broth

Melt butter on low medium heat.  Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. Turn up heat and allow the sauce to come to a boil and reduce to almost half its volume.  You will notice it start to become thicker having the consistency of syrup.  Turn to low and keep warm so it doesn't become tar that you won't be able to get out of the pan!

Place the steak rolls on a plate, removing the toothpicks, and serve with the balsamic glaze sauce spooned over the top of each roll.

Enjoy!

*Please note: I get mixed signals when it comes to worcestershire sauce and beef broth. I was able to eat these items in this recipe without incidence.  If these items bother your stomach then this recipe might not work for you.