Caribbean Flavor: Balsamic Glazed Steak Rolls

11 Nov

Source:Tastebook

Today’s Feature on Caribbean Flavor: Balsamic Glazed Steak Rolls

Perfect for a dinner party, date night or a casual get together at home try these Balsamic Glazed Steak Rolls.Read more for this mouth watering recipe:

Ingredients:

1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
Salt & Pepper (according to taste)
3 tbsp Worcestershire sauce
Any steak seasoning you like
1 tbsp olive oil
For the Veggie filling –
1 carrot
1 bell pepper
1/2 a zucchini (depending on size)
5-6 green onions
2 cloves of garlic
1 tsp Italian herb seasoning
For the Balsamic glaze sauce-
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth

How To:

1.Start by prepping the steak. Trim as much fat as you can and cut the steak into 3 inch wide strips. If it means it, you can then tenderize the meat with a meat hammer.

2. Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce. And let them sit in the marinade for at least 30 minutes if not a couple hours.

3.While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, a little longer than the width of the steak strips. Then cut the green onion a similar size and slice them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.

4.For the sauce, melt the butter in a small sauce pan on medium heat.

5.Add the finely chopped shallot and sauté it for a minute or 2 until they turn translucent.

6.Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.

7.Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and will have the consistency of syrup. The butter also starts separating and coming to the top. Turn the heat off and transfer the sauce to a bowl.

8.In the same pan, add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.

9.Turn the heat up to high and toss in the carrots, belle peppers and zucchini (there’s no need to cook the green onion) and stir fry for no longer than 2-3 minutes.

10.Season them with the Italian herb seasoning and salt. Transfer the veggies to a bowl.

11.To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (including green onion) in the middle and rolls the beef up over the filling securing it with a toothpick. Repeat the same with the other rolls.

12.Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple of minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness.

13.Remove the toothpick and serve with balsamic glaze sauce spooned over the top of each roll.

 

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