The South Arm Community Kitchen made the main dish last as it is to be consumed hot.

The main dish we made was Tender Steak Roll filled with Vegetables. This can be grilled or pan fried.

Ingredients

• 8 thin slices sirloin or flank steak
• Extra virgin olive oil
• salt and freshly ground black pepper
• Rosemary, chopped and crushed
• 1 red pepper, sliced into thin strips
• 1 medium zucchini, sliced into thin strips
• 1 medium onion, halved and thinly sliced
• a few mushrooms, cut into thin slices

For the Rosemary Balsamic Glaze

• 1 teaspoon extra virgin olive oil
• 1 large clove garlic, minced
• 1/4 cup dark balsamic vinegar
• 2 tablespoons dry red wine
• 2 teaspoons sugar
• Rosemary
• 1/4 cup vegetable stock

Source: South Arm Community Kitchen

Serves 8

Instructions

chop and crush the dried Rosemary to release its flavour.

Slice the vegetables.

For the Rosemary Balsamic Glaze: Heat the olive oil in a small saucepan over medium-high heat. Add garlic and cook for one minute, until fragrant. Add the Balsamic vinegar, red wine, sugar and the Rosemary and bring to a rapid boil. Reduce heat and simmer uncovered for 5 minutes. Add the stock, return to a boil, reduce the heat to low and simmer for another 15 minutes.

To prepare the vegetables, stir fry with a little oil one vegetable at a time. Set aside.

Here is the assembly of lightly sauteed vegetables.

Brush each side of the steak slices with a little extra virgin olive oil.

Sprinkle with salt, ground black pepper and some chopped Rosemary.

Place the assortment of sauteed vegetables strips on the steak slices and roll up.

Use tooth pick to secure the rolled up steak.

In a hot cast iron pan, add a little oil. Pan fry the steak roll over medium-high heat until the bottom side is light charred.

Remove the tooth pick and turn over the steak roll to cook the other side until lightly charred. If cooking on a grill, grill each side about 2 minutes or according to desired doneness.

Brushed with the Rosemary Balsamic glaze. and served immediately.