Balsamic Glazed Steak Rolls

I made these last night and they were delish! I'm sure that you could sub out different vegetables depending on what cuisine you're eating but the combination of zucchini, red pepper, and red onion was not only tasty but also seems pretty versatile.Whatever vegetables you use, make sure that they are about the same size so that they'll cook evenly.Enjoy!

Balsamic Glazed Steak Roulades

Makes 2 servings

8 oz flank steak, sliced thinly and cut into approximately 3in x 2in strips

Salt and Pepper

1½ tablespoons Worcestershire Sauce

2 garlic cloves, smashed

½ red bell pepper, julienned

1 medium zucchini, julienned

½ red onion, thinly sliced

2 teaspoons butter

2 teaspoons shallots, minced
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup beef broth

1. Tenderize flank steak strips until thin. Season with salt and pepper. Drizzle Worcestershire sauce over steak and marinate about 30-45 minutes.

2. Spray a skillet with cooking spray and heat over medium-high. Saute garlic until golden brown. Add red pepper, zucchini, and red onion and saute until starting to soften. Season with italian herbs. Set aside.

3. Divide sliced vegetables evenly between the flank steak strips. Roll up and secure with a toothpick.

4. Cook steak in a pan coated with cooking spray over medium heat. Saute until browned and cooked through on all sides.

5. Meanwhile, melt butter over medium heat. Saute shallot until soft and lightly browned. Stir in vinegar, brown sugar, and beef broth. Boil to reduce by half and until slightly thickened.

6. Serve the hot steak roulades with the balsamic glaze drizzled on top.

    7 Weight Watchers Points+ for 1/2 a recipe