Balsamic Glazed Steak Rolls

Balsamic Glazed Steak Rolls

Ingredients: (makes 8-10 rolls)

  • 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
  • Salt & Pepper (according to taste)
  • 3 tbsp Worcestershire sauce
  • Any steak seasoning you like
  • 1 tbsp olive oil

For the Veggie filling

  • 1 carrot
  • 1 bell pepper
  • 1/2 a zucchini (depending on size)
  • 5-6 green onions
  • 2 cloves of garlic
  • 1 tsp italian herb seasoning

For the Balsamic glaze sauce

  • 2 tsp butter
  • 2 tbsp finely chopped shallots
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1/4 cup beef broth

Directions:

  1. Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  2. Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
  3. While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper andzucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolinslicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
  4. Now for the sauce, melt the butter in a small sauce pan on medium heat.
  5. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
  6. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  7. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
  8. In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  9. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  10. Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
  11. To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over thefilling, securing it with toothpick. Repeat the same with the other rolls.
  12. Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  13. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

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One Pot Chili Pasta

  • 1 Tbsp olive oil $0.16
  • 1 medium onion $0.42
  • 2 cloves garlic $0.16
  • ½ lb. ground beef $2.46
  • 2 Tbsp flour $0.02
  • 2 Tbsp chili powder $0.30
  • 1 (15 oz.) can tomato sauce $0.79
  • 1 (15 oz.) can diced tomatoes $0.79
  • 1 (15 oz.) can black beans $0.99
  • 1 (15 oz.) can kidney beans $1.09
  • 1 cup frozen corn kernels $0.60
  • 2 cups uncooked elbow macaroni $0.85
  • 2 cups beef broth $0.08*
  • 1 cup shredded cheese $1.00
  • Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using a high fat ground beef, drain off the excessive after it is browned.
  • Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that’s okay. Just be careful to not let it burn.
  • Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot.
  • Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom.
  • Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.

Peanut Butter Hummus

  • 3 cups cooked chickpeas (1/2 lb. dry) $1.32
  • 2 Tbsp natural style peanut butter $0.23
  • 3 Tbsp olive oil $0.48
  • ¼ cup + 1 Tbsp lemon juice $0.23
  • 1 clove garlic, peeled $0.08
  • ½ tsp salt $0.03
  • ½ tsp cumin $0.05
  • Drain and rinse the chickpeas briefly. Add the chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
  • Process the ingredients until smooth. Taste the hummus and adjust the lemon and salt to your liking. Store refrigerated for up to one week.

Penne Pasta with Sausage and Greens

  • 1 13oz. package penne pasta $1.49
  • 1 Tbsp olive oil $0.16
  • 12 oz. (3 links) Italian sausage $2.99
  • 2 cloves garlic $0.16
  • 1 medium onion $0.42
  • 1 (28 oz.) can crushed tomatoes $1.39
  • 1 (6 oz.) can tomato paste $0.56
  • 1 tsp basil $0.10
  • ¾ tsp salt $0.05
  • Freshly cracked pepper $0.05
  • ½ Tbsp brown sugar $0.02
  • ¼ lb. frozen broccoli $0.47
  • ¼ lb. frozen spinach $0.47
  • 2 oz. feta $0.87
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

Penne Pasta with Sausage and Greens

  • 1 13oz. package penne pasta $1.49
  • 1 Tbsp olive oil $0.16
  • 12 oz. (3 links) Italian sausage $2.99
  • 2 cloves garlic $0.16
  • 1 medium onion $0.42
  • 1 (28 oz.) can crushed tomatoes $1.39
  • 1 (6 oz.) can tomato paste $0.56
  • 1 tsp basil $0.10
  • ¾ tsp salt $0.05
  • Freshly cracked pepper $0.05
  • ½ Tbsp brown sugar $0.02
  • ¼ lb. frozen broccoli $0.47
  • ¼ lb. frozen spinach $0.47
  • 2 oz. feta $0.87
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

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