Ingredients:

1 ½ – 2 lb. skirt steak, sliced into thin strips

1 carrot, matchstick cut

1 bell pepper, matchstick cut

½ zucchini, matchstick cut

5 green onions, matchstick cut

2 cloves of garlic, minced

½ tsp. dried oregano

½ tsp. dried basil

sea salt and freshly ground black pepper

ingredients for the balsamic glaze sauce

1 tbsp. ghee

2 tbsp. shallots, finely chopped

¼ cup balsamic vinegar

1 tbsp. honey

¼ cup beef stock

sea salt and freshly ground black pepper

Directions:

1. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.

2. Melt the ghee in a skillet placed over a medium heat.

3. Add the shallots and cook until soft, about 3 minutes.

4. Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.

5. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.

6. In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.

7. Season with oregano, basil, sea salt and pepper, and transfer to a bowl.

8. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.

9. Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.

10. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

Bon Appetit!