Steak & Veggie Rolls with Pan Sauce

Ingredients

Steak Rolls

thin slices sirloin or flank steak

Extra virgin olive oil

Salt and freshly ground black pepper

Fresh rosemary, chopped red bell pepper, sliced into thin strips green bell pepper, sliced into thin strips medium zucchini, sliced into thin strips medium yellow onion, halved and then thinly sliced

A few white button or cremini mushrooms, cut into thin strips

Butter

Olive Oil

Pan Sauce

Fond (the brown bits in the pan from cooking the meat)

1 medium clove garlic, pressed

¼ cup heavy cream or half 'n half

Directions

1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary using the herb mill.

2. Heat one tablespoon of extra virgin olive oil in the stainless steel nonstick skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.

3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.

4. Roll it up, and secure it with a toothpick. Repeat for each steak roll.

5. Sear steak rolls on each side for about 2 minutes in the stainless steel nonstick pan over medium-high heat. Reduce heat if the pan gets too hot. Use chef's tongs to cook the meat on each uncooked edge. Transfer to serving plate.

6. Using the same skillet, make the pan sauce by sautéing the pressed garlic in the pan. Add the cream and let it get bubbly.

7. Drizzle steak & veggie rolls with pan sauce & serve!