The weather is ABSOLUTELY Gorgeous, making the grilling season start just a wee bit early! I absolutely love grilled food. I always find I am able to make healthier choices when I grill out! That, and its also quite a bit less messy and you get an excuse to enjoy the beautiful weather! Its nearly 70 hear in South Dakota, which is quite abnormal for May, so I myself made a yummy excuse to spend some time outside!
I found a recipe simliar to this online, but they included a few other choice veggies I am not a fan of, so I thought I would post my version! Here goes!
Ingredients
- 8 slices of a thin steak, such as sirloin (thin) or flank steak.
- Extra Virgin Olive Oil
- Salt & Pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion
- FOR THE GLAZE: (optional)
- 1 tsp extra virgin olive oil
- 1 large clove garlic, minced. We use the fresh minced garlic in the jar
- 2 tablespoons red wine
- 3 teaspoons brown sugar
- 1/3 beef broth
- 1/4 cup dark balsamic vinegar
Instructions
- The first thing I did was rub each side of the steak slices with olive oil and sprinkle salt & pepper on them.
- Cut veggies in strips
- Heat 1 tablespoon of olive oil in a skillet and cook the veggies until they start to get tender (but still a bit crisp)
- Place a few veggie strips on the steak and roll them up; secure with a toothpick
- Grill two minutes on each side.
- Drizzle the glaze (below, optional) before serving
- GLAZE (OPTIONAL)
- Heat olive oil in a skillet, add garlic and cook for one minute
- Add balsamic vinegar, red wine, and brown sugar and bring to a boil.
- Reduce heat and simmer for 15 minutes