STEAK / CHICKEN ROLLS

*Adapted from http://picturetherecipe.com/index.php/recipes/balsamic-glazed-steak-rolls/

So this is a recipe that I’ve fallen in love with completely. Of course I got it from Pinterest, where else? Anyway, so there are some ingredients in the original recipe that I never keep around my house and so I decided to experiment and replace them with others that I usually have at hand.

Also, the original recipe is for steak rolls but personally I just love chicken too much to always stick to steak.

INGREDIENTS:

·         4-6 flank thin steaks / chicken breasts

·         Salt & Pepper (to taste)

·         ½ cup BBQ sauce (or any sauce you like really; I’ve used a sweet glaze sauce and it works perfectly)

·         1 tsp olive oil

·         Meat softener (cause who even likes tough meat, right?)

·         Let’s not forget toothpicks

Veggie Filling:

·         1 carrot

·         1 bell pepper

·         1 chayote (The original ingredient is zucchini, but if there are any other zucchini haters out there, this is a much tastier veggie to put in the steaks haha)

·         ½ onion

·         ¼ cup soy sauce approx.

·         Salt & pepper

·         1 tsp olive oil

Glaze Sauce

·         2 tsp butter

·         3 tbsp finely minced shallots/regular onion

·         ¼ cup vinegar (any kind you have should be fine, but if you have the balsamic vinegar, then go ahead and use that)

·         2 tbsp brown sugar (I’ve used regular sugar, too)

·         ¼ cup beef/chicken broth

1.       So first of all, prep the meat by adding some meat softener and letting that absorb for a few minutes, then season with the salt and pepper and coat with the sauce of your choice. Let that sit for a few minutes.

2.       Meanwhile, cut the veggies in long, thin strips, mix with salt, pepper and soy sauce. Heat oil in skillet and add veggie mix until crunchy. Remember not to overcook the veggies.

3.       For the sauce, heat skillet, add butter until melted and then add the minced shallots until clear. Add vinegar, sugar and chicken broth and allow it to boil. The glaze will thicken after a few minutes of this.

4.       To assemble the rolls, take about 2 spoonfuls of the veggie mix and place on the thinnest side, roll meat/chicken around veggies and secure with toothpicks.

5.       Heat olive oil in skillet and add rolls, cook for a few minutes on each side depending on how you like your meat/chicken.

6.       Finally, assemble on plate and add the glaze. If you have some veggies left (I always do) don’t let them go to waste, they are delicious! So use those as garnish and of course, mashed potatoes fit in perfectly. (I really do love  me some good old mashed potatoes)

AND THAT’S IT! FEEL FREE TO TRY THE ORIGINAL RECIPE TOO AND SEE WHICH ONE SUITS YOU BETTER.

ENJOY!

LOTS OF LOVE AND YOURS TRULY,

SAMANTHA