Steak Marinade

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2 lb. skirt steak, cut into thin strips

½ c. balsamic vinegar

2 tbsp. honey

1 ½ tbsp. whole-grain mustard

3 cloves garlic, minced

1 tsp. Worcestershire sauce

1 tsp. minced fresh rosemary

½ tsp. dried oregano

Kosher salt

Freshly ground black pepper

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Vegetables

2 tbsp. extra-virgin olive oil, divided

2 bell peppers, cut into thin strips

½ lb. asparagus, woody ends removed

2 small zucchini, cut into thin strips

Toothpicks

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1. Make marinade: In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, rosemary, and oregano. Season with salt and pepper. Bring mixture to a boil then reduce to a simmer and cook, stirring occasionally, until it has reduced by about a third and is syrupy in consistency, 10 to 12 minutes.

2. Meanwhile, prepare vegetables: In a medium skillet over medium heat, heat 1 tablespoon oil. Add peppers and cook 2 minutes, then add asparagus and zucchini and season with salt and pepper. Cook until vegetables are tender but still hold their shape, 4 to 6 minutes more.

3. Assemble roll-ups: Lay steak strips flat on cutting board, and brush both sides with marinade. Place a small handful of vegetables in the center of each piece of steak. Wrap steak around vegetables and secure with a toothpick.

4. In a large skillet over medium heat, heat remaining 1 tablespoon oil. Place steak roll-ups in skillet seam side-down and cook 2 minutes until nice and seared. Use tongs to turn roll-ups to cook on all sides, about 2 minutes per side. Brush with remaining marinade as steak cooks.

5. Remove from heat and serve immediately.