Balsamic-Glazed Skirt Steak Beef Rolls

• 1 hr
• 4 SERVINGS
• 290 Cal
• 26 g Protein

Ingredients:

• 1 beef Inside Skirt Steak (about 1 pound)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons Worcestershire sauce
• 1 carrot, cut into matchsticks (2 to 3 inches long)
• 1 red bell pepper, cut into matchsticks (2 to 3 inches long)
• 1 yellow bell pepper, cut into matchsticks (2 to 3 inches long)
• 1 zucchini, cut into matchsticks (2 to 3 inches long)
• 1 teaspoon Italian seasoning
• 1 lemon, zested and juiced
• 2 teaspoons butter
• 2 tablespoons minced shallots
• 1/4 cup balsamic vinegar
• 1 tablespoon packed light brown sugar
• 1/4 cup unsalted beef broth

Cooking:

1. Trim excess fat from beef Skirt Steak. Place steak flat on cutting board; vertically cut into eight pieces. Season with salt and pepper; drizzle with Worcestershire sauce. Place steak pieces in food-safe plastic bag. Close bag securely and marinate 30 minutes or up to 6 hours.
2. Heat large nonstick skillet on medium high heat until hot. Coat skillet with cooking spray. Add carrot, bell peppers and zucchini; cook 5 minutes, stirring often. Add Italian seasoning, lemon zest and lemon juice; stir until vegetables are coated. Remove from skillet; keep warm.
3. Melt butter in small saucepan over medium heat. Add shallots; cook 3 to 4 minutes until shallots are translucent. Add vinegar, sugar and broth. Bring to a boil; cook 5 to 6 minutes until mixture is reduced by half. Remove saucepan from heat; keep warm.
4. Remove steak from plastic bag; discard bag. Pat steak dry with paper towel. Please steak piece on cutting board or plate; top with 1/2 cup vegetable mixture at top edge of each piece. Roll beef around vegetables; close with toothpick.
5. Heat same skillet as used to cook vegetables over medium heat until hot. Place beef rolls, seam-side down in skillet; cook 14 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning often. Place rolls on serving platter; drizzle with balsamic mixture.