For the steak:

• 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin (flank steak or thin-sliced top round also works)
• Salt & Pepper, to taste
• 3 tablespoons Worcestershire sauce
• Your favorite steak seasoning
• 1 tablespoon olive oil

For the filling:

• 1 carrot
• 1 bell pepper
• 1/2 a zucchini (depending on size)
• 5-6 green onions
• 2 cloves of garlic
• 1 tsp Italian herb seasoning

For the glaze:

• 2 tsp butter
• 2 tbsp finely chopped shallots
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1/4 cup beef broth

Prepare the steak by trimming some of the fats. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for at least 30 mins if not a couple hours.

Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, Now for the sauce, melt the butter in a small sauce pan on medium heat.

Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and translucent. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.

Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.