Sids Glazed Steak Rolls

1 kg skirt steak/ 8-10 thin sliced sirloin
SIDS SALT & PEPPER to taste
3 tbsp SIDS HOT WORCESTER SAUCE
½ tsp SIDS CRAZY SALT
1 tbsp rice bran oil
VEGGIE FILLING:--
1 carrot
1 orange bell pepper
½ a zucchini (depending on size)
5-6 spring onions
2 cloves of garlic
1 tsp Italian herb seasoning
BALSAMIC GLAZE SAUCE:--
2 tsp butter
2 tbsp finely chopped shallots
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp brown sugar
¼ cup beef stock

Start by prepping the steak. Trim as much fat as possible then cut the into 7 cm wide strips. (I managed 8 strips and used the odd shaped ends to taste test my marinade and glaze) 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 SIDS SALT & PEPPER and SIDS HOT WORCESTER SAUCE. Sit them in the marinade for at least 30 minutes if not a couple hours.
While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. Cut the spring onion in a similar size and slice them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
Melt the butter in a small sauce pan on medium heat. Add the finely chopped shallot and sauté it for a minute or 2 until they turn soft and translucent.
Add the SIDS LOW SUGAR RASPBERRY VINEGAR, brown sugar and beef stock and stir to mix everything well.
Bring the sauce to a boil and reduce to almost half its volume. 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 oil and toss in the garlic cloves to flavour 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 spring onion) and stir fry the veggies for no longer than 2-3 minutes.
Season with the the Italian Herb Seasoning, SIDS CRAZY SALT and transfer the veggies to a bowl.
To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the spring onion) in the middle and roll the beef up over the filling, securing it with a toothpick. Repeat the same with the other rolls.
Heat a large frypan over medium-high heat. Add a touch of oil and swirl to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness.
Remove the toothpick and serve with SIDS GLAZE sauce spooned over the top of each roll.