Steak Rolls

Steak Rolls
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes 4 servings
Each serving contains: 1 protein, 0 carbs, 2 veg, 1 fat

Ingredients:

• 12 oz sirloin or flank steak, thinly sliced
• 2 Tbsp olive oil
• Fresh rosemary, chopped
• 2 cups green pepper, sliced into strips
• 2 cups red pepper, sliced into strips
• 2 cups zucchini, sliced into strips
• 1 cup yellow onion, sliced into strips
• 1 cup mushroom, cut into thin strips

Balsamic Glaze:

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 1/4 cup balsamic vinegar
• 2 Tbsp dry red wine
• 1 tsp brown sugar
• 2 sprigs fresh rosemary
• ¼ cup beef broth

Directions:

1. Rub each side of the steak slices with a little olive oil. Sprinkle with salt, pepper and some chopped fresh rosemary.
2. Heat 1 Tbsp olive oil in the skillet over medium-high heat and cook the vegetables until crisp-tender, season with salt and pepper.
3. Place a few of the vegetable strips (about 2 cups) vertical on one end the steak cutlet so that once rolled up the vegetables are sticking out each end of the steak Roll. Secure with a toothpick. Repeat for each steak. If you have extra vegetables, you can sauté them on the side.
4. To prepare the balsamic glaze: heat olive oil in a small saucepan over medium-high heat. Add garlic and cook for 1 minute, or until fragrant. Add balsamic vinegar, red wine and brown Sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Discard the rosemary sprigs.
5. Cook the steak rolls on either a grill or skillet over medium-high heat until cooked to preferred doneness. Drizzle with the balsamic glaze and serve immediately.

Photo Credit - Amber Rush Myers