Balsamic Glazed Steak Rolls with Roasted Mushrooms and Green Beans

Although steak may not be the BEST meat out there for you, it's one of my favorites (of course). I try to make it a bit of a treat and only eat it once every few weeks, but I love a good ribeye, t-bone, sirloin, steak tip, etc. Tonight was my "cheat" night and I splurged a little with some steak tips. I was slightly worried that the meat would come out tough because of the way it was prepared, but it was far from it. It was flavorful, tender, and juicy. This recipe gets a ten. I prepared tonight's meal for 6 people and we had a good amount of leftovers, so you may want to consider cutting the ingredients down. It was a good amount of work, but for a Saturday meal prep was not bad.

Ingredients:

3 lbs of sirloin tips (thinly sliced)

kosher salt and pepper

3 tbsp Worcestershire sauce

1 tbsp olive oil

1 carrot

1 bell pepper

1 zucchini

3 cloves of garlic

1 tbsp italian seasoning

2 tbsp butter

2 tbsp shallots (finely chopped)

1/4 cup balsamic vinegar

2 tbsp brown sugar

1/4 cup beef broth 

Directions: 

1. First, prepare your steak. Trim off the extra fat. For the thicker tips, I cut them in half vertically to thin them out a bit. To make them a bit thinner, we used a meat hammer. Season each side of the steak with salt, pepper, and Worcestershire sauce. You want to do this ahead of time, as you want the marinade to sink in for about 30 minutes or more. 

2. In the meantime, prepare the vegetable filling. Cut the carrot, pepper, and zucchini into small pieces (like matches). 

3. Next, melt butter in a small pan. Add chopped shallots, and saute for 2 minutes until soft. Add in balsamic, brown sugar, beef stock, and mix. Bring sauce to a boil. Reduce the sauce to about half of the size. It will become syrupy. Turn off heat and transfer into a bowl.

4. In same pan, add olive oil and sauté garlic in it. Turn up heat and add carrots, pepper, and zucchini, frying until soft. Add italian seasoning and salt. 

5. Place a stack of veggies in the middle of the tips and roll them up. Secure with a toothpick.

6. In large skillet, add a dash of olive oil. Add beef when hot. You want to place the seam down and make sure that they are not touching. You can do this in multiple batches. While cooking, roll and make sure all sides are cooked to your desired amount. Serve with balsamic glaze on top.

Roasted Mushrooms and Green Beans

Ingredients:

green beans

mushrooms

olive oil

balsamic vinegar

kosher salt

pepper

parmesan cheese

Directions: Okay so, again, this was kind of a make up as you go recipe. We grabbed a handful of green beans and mushrooms based on how many people we had (and keep in mind they will shrink so take that into consideration). We sliced the green beans in half, and sliced up the mushrooms as well. We made a marinade by pouring a drizzle of olive oil and balsamic vinegar, kosher salt, pepper, and some shredded fresh parmesan. We did this in a bowl and allowed it to marinate for about an hour. When ready to cook, preheat the oven to 450 degrees. Bake for 20-25 minutes, until green beans are fork-tender. Finish by adding a generous helping of parmesan cheese.