* Start by prepping the steak: trim fat and tenderize if necessary. Cut into 3" slices

* Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. Let marinate 30 min (or overnight)

* Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.

* 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 transluscent.

* 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. 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.

* Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.

* To assemble the steak rolls, take a strip of the marinated steak and place the veggies in the middle. Roll the beef up over the filling, securing it with toothpick. 

* Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until medium or medium-well.

* Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.