- Steak: Take your steak and pound it out with a meat hammer until you have a thinner piece of meat and this will make it more tender. Then cut the steak into 3 inch wide strips. Some of them will be odd shapes but they will work.
- Generously season the steak with salt, pepper. Combine the Worcestershire sauce, olive oil, and steak seasoning. Pour unto a shallow pan, add the steak pieces and then let them sit in the marinade for at least 30 minutes or up to 2 hours.
- In the meantime, slice the carrot, bell pepper, green onions, and zucchini into strips. They should be a little longer than the steak pieces.
- Sauce: In an oven-safe skillet, melt the butter on medium heat. Add the onion and saute for a minute. Add the balsamic vinegar, brown sugar, and beef stock and stir to mix everything.
- Allow the sauce to come to a boil and reduce to almost half it’s size. It will become thicker, and the butter will also start to separate and will come to the top. Pour into a bowl, and set aside.
- In the same pan, add a tablespoon of olive oil and add the garlic and let cook for a minute. Turn the heat up and toss the rest of the veggies for 2 to 3 minutes, and remove from heat. Preheat oven to 200 degrees.
- Season your veggies with salt and pepper to taste, and place veggies in a bowl.
- Assemble: Take a steak strip and lay it towards you. Place the veggies in the middle of the meat and roll the beef up over the filling, securing it with toothpicks. Repeat the same with the other rolls.
- In your skillet, add some olive oil to the bottom of the pan, and on medium heat cook the beef rolls with seam side down on each side for a couple of minutes and then place the pan into the oven for 45 minutes or until desired done-ness. Let rest for 10 minutes, drizzle with sauce, and enjoy!!!!