What's for dinner? Marcy cooks on Good Day Xtra

Here are two new recipes you can try at home with your family!


This is a fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.


  • 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin/flank steak
  • Salt & Pepper (according to taste)
  • 3 tablespoons Worcestershire sauce
  • Any steak seasoning you like
  • 1 tablespoon olive oil or more if needed
  • For the Veggie filling
  • 1 carrot, julienned in thin strips
  • 1 bell pepper, julienned in thin strips
  • 1/2 zucchini (depending on size), julienned in thin strips
  • 5-6 green onions, cut in strips, length-wise
  • 2 cloves of garlic, smashed with meat pounder
  • 1 teaspoon Italian herb seasoning

For the balsamic glaze sauce:

  • 2 teaspoons butter
  • 2 tablespoon finely chopped shallots
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/4 cup beef stock


  1. Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably SHOULD have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shaped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat pounder (if you’re using sirloin it doesn’t need any tenderizing).
  2. Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce. And let them sit in the marinade for at least 30 mins if not a couple hours.
  3. 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. I then cut the green onion in a similar size and sliced them in half-length wise. For the garlic, simply peel and crush the cloves with the pounder, just enough to bruise them.
  4. SAUCE: Melt the butter in a small sauce pan on medium heat.  Add finely chopped shallot and sauté it for a minute or 2 until they turn soft and translucent.  Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. 
  5. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice 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.
  6. 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 Italian herb seasoning and salt and transfer the veggies to a bowl.
  7. 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 green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  8. 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. Do NOT CROWD PAN. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium rare and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  9. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.




  • 2 large eggs 
  • 1/4 cup milk 
  • 1/2 cup all-purpose flour 
  • 2 cups panko (Japanese bread crumbs), finely crushed in a food processor 
  • Four 8-ounce skinless, boneless chicken breast halves, butterflied and cut into strips
  • Salt and freshly ground pepper 
  • 3/4 cup canola oil 
  • 1 1/2 cups tomato sauce 
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese 
  • 1 cup shredded mozzarella 
  • 2 ounces sliced pepperoni 
  • 2 tablespoons chopped flat-leaf parsley 
  • Fettuccine (store bought)


  1. Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere. 
  2. In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni. 
  3. While chicken is cooking, cook pasta – remember if fresh-made it takes much less time.
  4. Bake the chicken for about 10 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.