These steak rolls are surprisingly simple. Preheat oven to 375 degrees F. Slice peppers and onions, set aside.  Line cookie sheet with foil.  Mix together the avocado oil, coconut balsamic, basil, oregano, paprika, onion powder, thyme, lemon juice, garlic, salt and pepper. Set bowl aside.

Take one piece of steak- brush with marinade mixture. Place a mixture of peppers and onions inside the steak. Secure with tooth picks. Brush outside of the steak with more marinade. Gently move steak roll to foil sheet. Continue with remaining pieces of steak, peppers, and onions.

Once completed, place in heated oven for 20- 25 minutes. Check steak rolls sporadically as temperatures vary for preference.

Halfway through the process, begin making the glaze. In small plan- begin melting butter. Slowly whisk in brown sugar, beef stock, and balsamic vinegar.  Mix throughly. Bring to boil until it reduces half its volume. Remove steak rolls from oven. Drizzle glaze on plate and serve.

 

Ingredients

2 lbs of thin cut flank steak

1 yellow bell pepper

1 orange bell pepper

1 red bell pepper

1 red onion

1 lb asparagus

4 tbsp avocado oil

3 tbsp coconut balsamic vinegar

1 tbsp lemon juice

1/4 tsp oregano

1/4 tsp onion powder

1/4 tsp basil

1 pinch paprika

1/4 tsp salt

1/4 thyme

1/4 tsp red wine vinegar

3 tbsp minced garlic

1/4 cup balsamic vinegar

1 tbsp butter

2 tsp brown sugar

1/4  pepper

1/4 cup beef stock