• Take the skirt steak and rest it on a cutting board, then cut it into 3-inch-long pieces and hammer thinly with a mallet, making sure to cover the meat with a piece of plastic wrap to cut-down on any splatters.
• On a cutting board, use a mandolin, or a sharp knife, to cut the vegetables thin like a shoestring, then set them aside in a large bowl.

Balsamic Glaze Directions

• Melt 1 Tablespoon butter in a small saucepan on medium-high heat.
• Dice the shallots, then sauté them in the butter for 2-minutes.
• Add 1/4 cup Balsamic vinegar, 2 Tbsp brown sugar, 3 Tbsp Worcestershire sauce and 1/4 cup beef stock to the shallots, then mix well and cook to a boil.
• Reduce heat and simmer until thickened and reduces in half, around 5-10 minutes.
• When sauce is done, pour it to a bowl and set aside.

Cook the Vegetables

• Add 1 Tablespoon oil to a large saucepan and then heat on medium-high heat.
• On a cutting board, mince the 2 garlic cloves and then add them to the melted butter, sauté for 1 minute.
• To the sautéed garlic, add thinly sliced vegetables and melted butter and sauté until tender, around 3-7 minutes.
• Season vegetables with Italian seasoning, salt and pepper and then stir to blend.

Roll the Skirt Steaks

• When vegetables are tender, scoop a spoonful onto each piece of steak.
• Roll up the steak ends and then seal with a toothpick to close.
• In the ribbed saucepan, sear the steak seam-side-down, and rotate until all edges are cooked.
• When done, drizzle with Balsamic sauce while cooking and serve with extra sauce.