Balsamic Glazed Steak Rolls

INGREDIENTS:

Steak Rolls

8 thin large steaks, pounded out to 1/4 inch

½ red pepper, sliced

½ green pepper, sliced

½ yellow pepper, sliced

½ c. mushrooms, sliced

8 green onions

Salt and black pepper or seasoning mix

Salami or capicollo

Balsamic Glaze

1 tbsp. olive oil

1 large or 2 small garlic cloves

¼ c. balsamic vinegar

1 ½ c. beef broth

2 sprigs rosemary, a pinch if dried

1/2 tsp. salt

Pinch of black pepper

In a small pot, sauté the garlic in the olive oil till golden on medium heat. Add the balsamic vinegar and reduce halfway. Add the remaining ingredients and reduce again too half.

INSTRUCTIONS:

Prepare the vegetables and the meat.

Season the meat on both sides than layer the salami on the steak.

Bundle the vegetables and place on large side of steak, letting the vegetables stick out. (Look at picture.)

Roll up starting on the large side of the steak and secure it with a toothpick. After completing the last one, get your pans hot and add oil to cover the bottom of the pan, place the pieces in and do not overcrowd the pan. Once the meat had started to sear, about 4 minutes per side, start basting with the balsamic reduction, turn and sear on all sides, continuing with the basting as you go. 

Remove when seared completely and let it rest 5 minutes before serving.

Use the last of the basting sauce to pour over the rolls once you have plated. Yum! 

*If you are doing these in batches, place the finished roll in a plate in a 220° oven.

This is a very inexpensive meal to make and would serve a crowd for sure.

It would be great to have it grilled on the BBQ also. If it were summer, I would probably add yellow and green zucchini also. My other thought to make it decadent is add cheese to it, a good one, something with tang. Yum. So...you have options here.