Steak Roll Ups

Step 1 -Lay the flank steak out on a cutting board and rub each side with the olive oil, salt, pepper, and chopped fresh rosemary.

Step 2 -Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3 -Cook the red bell pepper, orange bell pepper, zucchini, yellow onion, and mushrooms until tender, about 5 minutes.

Step 4 -Season the vegetable mixture with salt and pepper.

Step 5 -Place the cooked vegetables on one end of each steak cutlet.

Step 6 -Roll up each steak so the vegetable mixture is on the inside. The vegetables should be sticking out of the ends of the steak roll-ups.

Step 7 -Secure each roll with a toothpick.

Step 8 -Heat 1 teaspoon of the olive oil in a saucepan over medium-high heat.

Step 9 -Add the garlic and cook, while stirring, until fragrant, about 1 minute.

Step 10 -Add the balsamic vinegar, red wine, brown sugar, and rosemary sprigs.

Step 11 -Bring the contents to a boil.

Step 12 -Once the contents boil, immediately reduce to a simmer and cook for another 5 minutes.

Step 13 -Add the broth and bring the mixture to a once again boil.

Step 14 -Reduce the mixture again to a simmer for another 15 minutes uncovered.

Step 15 -Remove the rosemary sprigs.

Step 16 -Grill the steaks either on an outdoor grill or on the stovetop in a grill pan on either side until fully cooked, measuring about 130 degrees F when checked with a meat thermometer, about 3-5 minutes on each side.

Step 17 -Drizzle the steaks with the rosemary balsamic glaze, and serve immediately.