Day 6 [Week Six of Six Weeks Health] - Meat rolls with vegetables

Enjoy some meat rolls stuffed with vegetables, which offer amino acids of high biological value, vitamins and minerals

Ingredients

8 thin slices of steak or flank steak
Olive oil
Salt and freshly ground pepper
Fresh rosemary chopped
1 red pepper cut into strips
1 green pepper cut into strips
1 pumpkin cut into strips
1/2 thinly sliced onion
200 grams of mushrooms cut into thin strips
For rosemary and balsamic glaze:
1 teaspoon of olive oil
1 clove of chopped garlic
1/4 cup of balsamic vinegar
2 tablespoons of dry red wine
2 teaspoons of brown sugar
2 sprigs of fresh rosemary
1/4 cup of meat broth

Preparation

1. SPREAD oil on both sides of each steak. Sprinkle with salt, pepper and a little chopped fresh rosemary.

1. ADD olive oil to a pan and cook the vegetables until tender. Season with salt and pepper.

1. PLACE some of the vegetable strips vertically on one end of each slice of meat. Roll and hold with a wooden stick. Repeat this procedure for each roll of meat.

For the glaze:

1. HEAT the oil in a saucepan and add the garlic. Cook until it releases its smell.

1. ADD the balsamic vinegar, wine, brown sugar and rosemary sprigs and raise the flame to boil quickly. Reduce heat and simmer uncovered for 5 minutes. Add the broth and boil again. Simmer for another 15 minutes. Remove the rosemary sprigs.

1. PLACE meat rolls on grill or pan. Cook for 2 minutes on each side.

1. I SPENT the balsamic reduction and it came to every roll.

READY, ENJOY IT