Full of vegetables and loaded with flavor, these tender meat rolls are simply delicious!
8 pieces of sirloin steak, thinly sliced (about 1/8 inch thick)
Extra virgin olive oil
Sea salt and freshly ground black pepper
Some fresh chopped rosemary
The following, all cut into thin strips: 1 small yellow onion 1 small red bell pepper, 1 small green bell pepper, 1 small zucchini, a handful of fresh mushrooms
For the rosemary balsamic glaze:
1/4 cup dark balsamic vinegar
2 tablespoons of red wine
1 tablespoon of dark brown sugar (paleo: use coconut sugar)
1 clove of garlic
2 sprigs of fresh rosemary
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 teaspoon cornstarch dissolved in ¼ cup meat or chicken broth
First start up the rosemary balsamic glaze while preparing the steak and vegetables: Place all the ingredients in a small pot and boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Discard the rosemary sprigs. Add cornstarch/meat stock mixture and stir until sauce thickens, about 1 minute.
While the glaze simmers, cook the vegetables in a pan with a little olive oil, salt and pepper until crisp and tender.
Place the slices of sirloin on a cutting board and lightly rub all sides with olive oil. Sprinkle with a little salt, pepper and rosemary Divide the vegetable slices between the fillet strips, aligning them vertically at one end of each fillet. Start at that end and roll up the fillets, securing them with a toothpick.
Cook the steaks on a grill or in a pan (I like the Lodge pan for the grill marks) for about 2 minutes on each side or according to the desired cooking time. Serve immediately sprinkled with the rosemary balsamic glaze.