Vegetable Steak Rolls with Mashed Sweet Potato Rolls

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Ingredients
8 ounces flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin
Marinade (any steak marinade to your liking) I used Good housekeeping “Soy Ginger Marinade”

Filling
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup shredded carrots
1/2 red bell pepper, cut into 2 inch matchsticks
1/2 yellow bell pepper, cut into 2 inch matchsticks
1/2 orange bell pepper,cut into 2 inch matchsticks
1/2 lb asparagus cut in half
2 teaspoons olive oil

* 4 tablespoons Balsamic Glaze

Mash Sweet Potato Rolls
4 small sweet potatoes, unpeeled

Directions
Marinate your flank thin slices
Add 1 tablespoon olive oil to pan and over high heat cook garlic and ginger 30 seconds, then add carrots, bell peppers, and asparagus and cook for about 2 minutes. Place in separate bowl and allow to cool down.
To make rolls, divide vegetable mixture among each meat slices, roll beef over filling and secure with a toothpick.
Over medium-high heat cook rolls in 2 teaspoons olive oil , seam side down 1-2 minutes, turn rolls seam side up, add balsamic glaze to pan and continue to cook making sure all rolls are covered with the glaze on medium heat 2-3 minutes. Serve drizzled with sauce

Sweet Potato Rolls
Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 35 minutes. Make a slit in the top of each sweet potato and let the steam air out and cool.
Once cooled, scoop out the sweet potato and roll into balls.

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