Categories: Steak

Ingredients

• 1 1/2 – 2 lb. skirt steak, sliced into thin strips;
• 1 carrot, matchstick cut;
• 1 bell pepper, matchstick cut;
• 1/2 zucchini, matchstick cut;
• 5 green onions, matchstick cut;
• 2 cloves of garlic, minced;
• 1/2 tsp. dried oregano;
• 1/2 tsp. dried basil;
• Cooking fat;
• Sea salt and freshly ground black pepper;
• Ingredients for the balsamic glaze sauce
• 1 tbsp. ghee;
• 2 tbsp. shallots, finely chopped;
• 1/4 cup balsamic vinegar;
• 1 tbsp. honey;
• 1/4 cup beef stock;
• Sea salt and freshly ground black pepper;

Directions

1. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
2. Melt the ghee in a skillet placed over a medium heat.
3. Add the shallots and cook until soft, about 3 minutes.
4. Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
5. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
6. In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
7. Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
8. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
9. Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
10. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

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