Cooking Tips & Hints
                 Week 115 Featured Recipe
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(click for printable version of this recipe)
This recipe was submitted by Elina of Livingston, TX. I found it to be as delicious as she described to me. These steak rolls could be cut in half after they are cooked and be used as a finger food for a party. The glaze gives them that gourmet taste. The beans shown in the picture of the final dish will be featured next week.
• Cutting Board
• Mandolin Knife
• Large and Small Skillet
• 2 lbs sirloin steak, thinly sliced


6 tbsp Worcestershire sauce
• 1 tsp Steak Seasoning
• 2 tbsp Olive oil
• Salt & Pepper to taste

Veggie Filling
1 or 2 carrots, cut in Julienne strips
• 1 bell pepper, cut in Julienne strips
• 1 zucchini, cut in Julienne strips
• 5 or 6 green onions cut in Julienne strips
• 2 cloves garlic, peeled and crushed
• 1 tsp Italian herb seasoning
• 2 tbsp Olive Oil

Glaze Sauce
2 tsp butter
• 2 tbsp finely minced green onions
• 1/4 cup Balsamic vinegar
• 2 tbsp brown sugar
• 1/2 cup beef broth

Cut the sirloin into 3 x 6 inch strips. Place strips in a large plastic bag with the marinade, seal and refrigerate for at least 1 hour. To prepare the sauce, melt butter in a small skillet on medium heat. Add the finely chopped green onions and saute until soft and translucent. Add the Balsamic vinegar, brown sugar, and beef broth. Stir to mix well. Allow the sauce to come to a boil. Reduce heat and simmer until sauce is reduced to almost half its volume and begins to thicken like syrup. Remove from heat , transfer to a bowl and set aside. In same pan, (no need to wash it) heat the olive oil and add the garlic cloves. Cook for 2 or 3 minutes to flavor the oil then remove the cloves. (Do not burn them). Saute the vegetable strips for 2 to 3 minutes, toss in the Italian seasoning. Set aside when completed.

To assemble the rolls, take a strip of the steak and lay it with the short side towards you. Place the veggie strips in the middle of the steak strip. Don’t forget the onion! Note: divide the vegetable strips equally according to how many steak strips you have. Roll the beef over the veggies and secure with toothpicks. Drizzle olive oil in a large skillet and heat over medium heat until oil is sizzling. Add the rolls, seam side down and cook for about 2 minutes. Roll meat to brown all sides in the same way. Cook until desired doneness. Shouldn’t take much more than 3 minutes per side for well done because steak is so thin. Place on serving platter, remove the toothpicks and serve with the Balsamic glaze sauce spooned over each roll.

HINTS: Saute the vegetable strips to your desired crispness since they won’t cook much more in the wraps.