I save a lot of steak recipes. Mostly because steak just looks so darn good. So I have a bookmark folder full of recipes like “steak with burgundy mushrooms,” “steak with chimichurri,” “sugar steak,” “garlic steak” or “steak with stout pan sauce.” YUM. But here’s the rub. I never make any of those recipes. Why? Because the Hubs has a secret weapon for awesome steak. It’s some sort of magical steak seasoning that he gets in Wisconsin at a local shop, and it turns a ribeye into something worthy of worship. I LOVE this seasoning. It may have been a big factor in my decision to marry the Hubs. Just saying. Anyway, I digress. All this to say, I don’t often make steak recipes, but I’m really glad I tried this one that I found on Picture the Recipe. It was truly excellent and a nice way to get your meat and veggies all rolled up into one. Plus, balsamic glaze. I mean, you can’t go wrong. I think this could make a great appetizer, but we ate it as our main course and that works too!
1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
Salt & Pepper
3 tbsp Worcestershire sauce
Steak seasoning (Whichever kind you like)
1 tbsp olive oil
1 bell pepper (I prefer yellow or orange)
½ a zucchini
5 green onions
2 cloves of garlic
1 tsp italian herb seasoning
2 tsp butter
2 tbsp finely chopped shallots
¼ cup balsamic vinegar
2 tbsp brown sugar
¼ cup beef broth
Ok, full disclosure here… I totally cheated this recipe and went super lazy by buying a bag of broccoli slaw instead of slicing all those veggies. Don’t judge me. But I will probably try the non-lazy route next time just to see if it’s worth the trouble. We also used sliced tri-tip because we couldn’t find skirt steak or a sirloin thick enough. Use whatever you can get.
Start by marinating your steak for at least a half hour or up to a couple hours. Simply slice it fairly thinly, season with salt and pepper, and pour the Worcestershire over the slices. I’m guessing we used more than just 3 tablespoons because we didn’t measure. So you can totally eyeball it. While the steak is marinating you should prep your veggies (even if that’s just opening a bag) and start on the sauce.
Melt the butter in a pan over medium heat and then sauté your shallots for just a few minutes. Then add in the balsamic, beef broth, and brown sugar and bring to a boil. Boil it until the sauce is reduced by half and turns into a sort of syrup. This only took about 5-7 minutes for us. Pour the sauce in a bowl and set aside.
Add a few tablespoons of olive oil to the same pan and add the crushed garlic cloves. You cook for a few minutes to get the garlic flavor in the oil, then add your veggies (except the green onion). Salt them and also add in the Italian seasoning. You only want to sauté them for a few minutes so they still retain their crunch.
Now it’s assembly time! Lay out the strip of steak and place the veggies on it (including the green onion). Then roll the steak over the veggies tightly and secure it with a toothpick. In your skillet, coat the bottom lightly with oil over medium high heat and add the rolls with the seam down. Don’t move them for a couple minutes to get that nice brown crust. Repeat this on all sides of the steak if you can. Ours was so thin that we could only do two sides or else we would have overcooked it. Here’s where you add some of your steak seasoning. To serve, remove the toothpick (it should stay together pretty well) and drizzle some of the balsamic sauce over the top. It’ll be a great addition to your steak recipe repertoire!