Balsamic Glazed Steak Roll-Ups

Yields 10 Servings
Prep Time: 40 minutes
Cook time: 20 minutes

Ingredients:

•  1 and 1/2 lb flank steak OR 8-10 thin sirloin steaks
• 2 tablespooons extra virgin olive oil
• 4 tablespoons Worcestershire sauce
• 2 teaspoons Mesquite
• Salt and pepper, to taste

Filling Ingredients:

• 1 carrot or 1/2 cup shredded carrots
• 1 zucchini
• 2 bell peppers
• 4 green onions
• 3 cloves garlic
• 2 teaspoons Italian seasoning

Balsamic Glaze Ingredients:

• 1 tablespoon butter
• 1/2 yellow onion, diced
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/4 cup beef broth
• 2 teaspoons cornstarch
• 2 tablespoons water

Instructions:

1. Trim any unnecessary fat from steak. Cut steak into 3-inch wide strips. Tenderize the meat with a meat hammer until it reaches desired thickness.
2. Add salt, pepper and mesquite to steak strips.
   
3. Pour Worcestershire sauce on top of steak strips. Rub the sauce into the steaks and let marinate for at least 30 minutes.
4. While steak is marinating, prep the filling. Chop the zucchini, carrot, bell peppers and onions into matchstick-size slices a bit longer than the width of the steak strips. Cut garlic cloves in half and then lightly crush them using the flat side of the knife. Place all of the filling on a plate and set aside.
   

5. Now it's time to make the sauce. Melt butter in a small saucepan on high heat.

6. Add the diced onions and saute for about a minute.

7. Add the balsamic vinegar, brown sugar, and beef broth to the saucepan. Stir well.

8. Allow the sauce to come to a boil.

9. Mix cornstarch and water together and add to the saucepan. Keep the sauce boiling until the volume is reduced by half and the sauce has reached desired thickness. It should have a syrup-like consistency. Then turn the heat off and transfer to a bowl.

10.  Using the same saucepan, turn the heat up to high. Ad olive oil and garlic cloves. Cook until garlic is flagrant--usually about 2 minutes.

11. Add the carrots, bell peppers, zucchini and onion to saucepan. Season them with Italian seasoning and salt. Saute the veggies for about 3 minutes.

12. Remove veggies from heat and transfer to a bowl. 

13. Now it's time to assemble the steak rolls. Take a strip of the marinated steak and lay it with the short side towards you. Place the veggies in the meal and then rolls the steak up. Oil the beef up over the filling and then secure with a toothpick. Repeat the same with each roll.

14. Heat a large skillet on medium-high heat. Add oil to skillet and swirl around until the bottom of the skillet is coated.

15. Once the skillet is hot, add the steak rolls, seam-side down and pan-fry for a few minutes. Then turn roll and cook on all sides until the steak reaches desired level of done-ness. Feel free to season the rolls with more mesquite for a smoky flavor.

16. Once finished, remove steak rolls from heat and add to serving plate. Remove toothpick from roll and serve with balsamic glaze on top. Enjoy!

  

Panko-Crusted Chicken Stuffed with Ricotta, Spinach and Peppers

Ingredients:

• 2 thick boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 yellow bell pepper, diced
• Small handful of chopped baby spinach
• 2 tablespoons Parmesan cheese
• 2 tablespoons mozzarella cheese
• 2 tablespoons light olive oil
• 2 cloves minced garlic
• Sea salt and freshly cracked pepper, to taste
• 2 cups Italian seasoned panko crumbs
• 2 teaspoons Italian seasoning
• 2 eggs
• 2 teaspoons dried parsley

Instructions: 

1. Pre-heat oven to 400 degrees F.
2. In a large mixing bowl, combine ricotta, bell peppers, Parmesan cheese, mozzarella cheese, spinach, garlic, one teaspoon dried parsley, salt and pepper. Mix until thoroughly combined.

3. Rinse the chicken breasts and pat dry.

4. Cut a long horizontal slit along the center of the thin long edge of the chicken breast. Be careful not to cut all the way through. Fill the cavity of the chicken breast with the ricotta mixture. Close the cavity using either a toothpick or kitchen string. 

5. Season each side of the chicken breast with salt and pepper.

6. In one small bowl, add eggs and whisk until mixed. In another small bowl, add Panko mixture and Italian seasoning. 

7.  Dip chicken breasts in eggs carefully without opening the cavity. Then dredge the chicken in the panko mixture until fully coated.

8. Heat olive oil in a skillet over medium-high heat. Add chicken to skillet and cook for 3-4 minutes or until the chicken is golden brown. 

9. Flip chicken and place the skillet in the oven. Cook for 20 minutes, or until the chicken is cooked through. The temperature inside the chicken should reach 170 degrees F on a meat thermometer. 

9. Let meat rest for 5 minutes before serving. Add dried parsley to chicken breasts and then serve. Enjoy!