Balsamic Glaze Flank Steak & Veggie Roll-Ups

• 1 lb. flank steak

Roasted Vegetables:

• 2 bell peppers, thinly sliced
• ½ sweet onion, thinly sliced
• 1-2 T. olive oil
• ½ t. salt
• ¼ t. pepper

• ¼ c. balsamic vinegar
• ¼ c. olive oil
• 2 T. brown sugar
• 1 T. soy sauce, gluten free

1. Heat oven to 425 degrees.
2. Drizzle 1-2 T. olive oil on a baking sheet and spread peppers and onions out evenly. Sprinkle with salt and pepper.
3. Bake vegetables for 10-12 minutes, or until crisp-tender. Make sure not to cook them all of the way.

1. Bring all ingredients to a boil in a medium-sized saucepan. Reduce heat and simmer for 4-5 minutes, uncovered. Remove from heat and set aside.

1. Pound flank steak to ½ – ¾ inch thick. Cut flank steak into 6 even slices. (About 2-3 inches wide.)
2. Place even amounts of cooked vegetables towards the end of each piece of steak. Roll up and secure with two toothpicks. (As pictured below.)

1. Reduce oven temperature to 350 degrees.
2. In a large skillet drizzle an additional 1-2 T. olive oil in the skillet. Sear rolls on all four sides for at least 1-2 minutes, totaling about 8 minutes.
3. Place seared steak rolls in a baking dish and cover with the balsamic glaze.
4. Cover dish with aluminum foil and bake in 350 degree oven for 30-40 minutes (depending on level of doneness desired.)
5. Serve with side dish of choice and enjoy!