Black Garlic Sauce Glazed Steak Rolls

Serves 10

 

Recipe Source - Chef Mitch Maier

Prep Time -  40 Minutes

Cooking Time - 20 Minutes

Total Time - 1 Hour 

 

Ingredients:

 

1 1/2 flank steak, – 2 lb 8-10 thin sliced

Salt & Pepper (according to taste)

Any steak seasoning you like

1 tbsp olive oil

carrot

bell pepper

1/2 a zucchini (depending on size)

5-6 green onions

2 cloves of garlic

1 tsp Italian herb seasoning

2 tsp butter

2 tbsp finely chopped shallots

1/2 cup Chef Mitch Maier Black Garlic Sauce & Marinade

2 tbsp brown sugar

1/4 cup beef broth

 

Cooking Instructions:

 

Tell the butcher how you want the flank steak sliced. Season the steak pieces generously on both sides with salt, pepper and some of the Black Garlic Sauce & Marinade. And let them sit in the marinade for atleast 30 mins or more.

While the steak is marinating cut the carrot, bell pepper and zucchini into matchstick size pieces. Cut the green onion in a similar size and sliced them in half length wise. Peel and crush garlic.

For the sauce, melt the butter in a small sauce pan on medium heat.

Add the finely chopped shallot and sautee for a minute or 2 until they turn soft and transluscent. Add the Black Garlic Sauce & Marinade, brown sugar and beef stock and stir to mix.

Bring the sauce to a boil and reduce to almost half its volume. Remove from heat and transfer sauce to a bowl.

In the same pan two teaspoons of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.

Turn the heat up to high and toss in the carrots, bell pepper and zucchini and cook for 2-3 minutes. Season with Itlalian herb seasoning and salt and transfer the vegtables to a bowl.

To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place all the vegtables in the middle and roll the beef up. Secure each roll with a toothpick. Repeat. Heat a large skillet over medium-high heat. Add a little oil swirling to coat bottom. When hot, add beef rolls, seam side down. Wait until beef rolls do not stick to the hot pan before moving. Then turn roll and cook it on all sides in the same way. Cook until desired done-ness.

Remove the toothpick and serve with the Black Garlic Sauce & Marinade glaze spooned over the top of each roll.

 

Notes:

To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com