Ingredients
2 lb. skirt steak, cut into thin strips
1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
1 tsp. Worcestershire sauce
1 tsp. minced fresh rosemary
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
2 bell peppers, cut into thin strips
1/2 lb. asparagus, woody ends removed
2 small zucchini, cut into thin strips
Toothpicks
Preparation
Step 1Make marinade: In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, rosemary, and oregano. Season with salt and pepper. Bring mixture to a boil then reduce to a simmer and cook, stirring occasionally, until it has reduced by about a third and is syrupy in consistency, 10 to 12 minutes.Step 2Meanwhile, prepare vegetables: In a medium skillet over medium heat, heat 1 tablespoon oil. Add peppers and cook 2 minutes, then add asparagus and zucchini and season with salt and pepper. Cook until vegetables are tender but still hold their shape, 4 to 6 minutes more. Step 3Assemble roll-ups: Lay steak strips flat on cutting board, and brush both sides with marinade. Place a small handful of vegetables in the center of each piece of steak. Wrap steak around vegetables and secure with a toothpick. Step 4In a large skillet over medium heat, heat remaining 1 tablespoon oil. Place steak roll-ups in skillet seam side-down and cook 2 minutes until nice and seared. Use tongs to turn roll-ups to cook on all sides, about 2 minutes per side. Brush with remaining marinade as steak cooks. Step 5Remove from heat and serve immediately.
Have you made these yet? Let us know how it went in the comments below!
