Ingredients

Glaze

• 1 teaspoon extra virgin olive oil
• 1 large clove garlic, minced
• 1/4 cup dark balsamic vinegar
• 2 Tablespoons dry red wine
• 2 teaspoons brown sugar
• 1 sprig fresh rosemary
• 1/4 cup beef broth

Steak & Veggies

• 8 thin slices sirloin or flank steak (I used 1 ½ lbs flank steak)
• 1 Tablespoon Extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 medium zucchini, sliced into thin strips
• 1 medium yellow onion, halved and then thinly sliced

Procedure

1. Sauté garlic briefly in olive oil, then add rest of glaze ingredients. Cook 15 minutes, or until reduced by half. Throw out the rosemary sprig.
2. Set aside 1 Tablespoon of the glaze to brush on the uncooked steak and save the rest for glazing the steak after it is cooked.
3. Pound the pieces of flank steak very thin with a meat mallet.
4. Sprinkle the steak with salt and pepper, and brush with the reserved tablespoon of glaze.
5. Sauté the vegetables in olive oil until crisp-tender, about 5 minutes.
6. Place some of the sautéed vegetables on each piece of steak, then roll it up. Use a toothpick to thread the steak ends shut.
7. Heat a grill pan over medium-high heat. Add oil to the pan then grill 2-3 minutes on each side for medium-rare steak.
8. Brush cooked steak rolls with remaining glaze.