Steak & Pepper Rolls2017-10-30
- Yield : 8-10 rolls
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 60m
- 900g sirloin steak, thinly sliced
- salt and freshly ground pepper, to taste
- 3 tbsps Worcestershire sauce
- 1 tbsp olive oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 2 cloves of garlic, finely chopped
- 1 tsp Italian herb seasoning
- For the balsamic glaze sauce:
- 2 tsps butter
- 2 tbsps onion, finely chopped
- 60ml balsamic vinegar
- 2 tbsps brown sugar
- 60ml beef stock
Season the steak with salt, pepper and Worcestershire sauce. And let them sit in the marinade for at least 30 minutes.
For the sauce, melt the butter in a small pan on medium heat. Add the onion and sauté until soft and translucent. Add the balsamic vinegar, brown sugar and beef stock and stir to mix well. Allow the sauce to come to a boil and reduce to almost half its volume. Turn the heat off and transfer the sauce to a bowl.
In the same pan add a touch of olive oil and toss in the garlic. Turn the heat up to high and toss in the peppers and stir fry for 2-3 minutes. Season them with Italian herb seasoning and salt.
To assemble the steak rolls, take a strip of steak and lay it with the short side towards you. Place the peppers in the middle and roll the beef up over the filling, securing it with a toothpick. Repeat the same with the other rolls.
Heat a large pan over medium-high heat. Add a touch of oil. When hot, add the beef rolls, seam side down, and pan fry for a couple minutes. Turn rolls and cook on all sides in the same way. Cook until desired done-ness. Remove the toothpick and serve with the balsamic glaze sauce.