Ingredients:
For the Steak Rolls:
1 lb flank steak, thinly sliced into strips
Salt and pepper, to taste
1 Tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small zucchini, julienned
1 small carrot, julienned
1/2 red onion, thinly sliced
2 cloves garlic, minced
For the Balsamic Glaze:
1/4 cup balsamic vinegar
2 Tbsp soy sauce
1 Tbsp honey
1/2 tsp cornstarch (optional, for thickening)
Directions:
Prepare the Vegetables: In a medium skillet, heat olive oil over medium heat. Add the sliced bell peppers, zucchini, carrot, and red onion. Sauté for 4-5 minutes until just tender. Add the minced garlic and cook for another minute. Remove from heat and set aside.
Season the Steak: Lay the thinly sliced flank steak strips on a clean surface. Season both sides with salt and pepper.
Assemble the Rolls: Place a small amount of the sautéed vegetable mixture at one end of each steak strip. Roll up the steak tightly around the vegetables and secure with a toothpick.
Cook the Steak Rolls: Heat the same skillet over medium-high heat. Add the steak rolls, seam side down, and cook for 2-3 minutes per side, until the steak is browned and cooked to your desired level of doneness.
Make the Balsamic Glaze: In a small bowl, whisk together the balsamic vinegar, soy sauce, and honey. If you’d like a thicker glaze, dissolve the cornstarch in 1 tablespoon of water and add it to the mixture. Pour the glaze into the skillet with the steak rolls and cook for another 2-3 minutes, turning the rolls to coat them in the glaze.
Serve: Remove the toothpicks and drizzle any remaining glaze from the skillet over the steak rolls. Serve warm with your favorite sides.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Servings: 4
