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1
Season the steak with Worchestershire sauce, salt, pepper and olive oil on both sides. Massage them gently and leave aside to marinade for a minimum of 30 minutes.
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2
While waiting for the steak to marinade, cut the vegetables to thin sticks and into the same length. Length of the vegetable should be longer than the width of the steak strip. Set the vegetables aside.
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3
Make the glaze sauce first by melting the butter in a hot pan.
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4
Add in the shallots and saute until it turns translucent, soft and fragrant.
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5
Add in the balsamic vinegar, beef stock and sugar. Mix well and let caramelise.
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6
Let the sauce boil and reduce to almost half of the volume. It will be thicker and has a syrup-like consistency.
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7
Turn off the heat and transfer to sauce bowl.
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8
In the same pan without washing, add some olive oil onto a medium hot pan and toss in the bruised garlic. Let the garlic flavour infuse into the oil for a few minutes.
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9
Turn the heat up and stir fry the carrots, courgettes and and bell pepper for about 2-3 minutes. Season with mixed herbs, salt and pepper.
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10
Transfer the vegetables to a bowl.
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11
Assemble the steak rolls by laying a strip of steak on a plate and place some of the vegetables in the middle. Make sure it has all the ingredients in it, plus some of the raw spring onions.
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12
Roll the strip of steak up and secure with a toothpick. Repeat until all the steaks have been rolled up with the vegetables in them.
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13
Heat a pan on high heat with some oil. Place the rolls seam side down when pan is hot, for about a minute.
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14
Turn the rolls and cook on all the sides until cooked to the done-ness you like. Make sure they are not over cooked.
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15
Remove toothpicks from the rolls and place them on a plate. Spoon some balsamic glaze over the rolls and serve with some naughty buttery mash on the side.
