These steak-wrapped asparagus rolls are packed with bold flavors and make for the perfect well-balanced entrée or tasty appetizer. Serve over rice or with a fresh arugula salad. This recipe was made in a Panasonic Countertop Induction Oven.
Ingredients
- 0.5 pounds thin skirt steak , trimmed of excess fat
- 1 tablespoon Montreal steak seasoning
- 0.5 pounds thin asparagus spears , trimmed
- 1 teaspoon olive oil
- salt and ground black pepper to taste
- 0.33 cups grated Parmesan cheese
- 0.5 jarreds roasted red pepper , cut into six 1/2-inch strips
- 6 toothpicks
- 1 tablespoon grated Parmesan cheese , or to taste
Instructions
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1
Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, each approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
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2
Preheat a Panasonic Countertop Induction Oven to medium-high on the "Grill" setting.
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3
Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
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4
Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
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5
Reheat the induction oven to medium-high on "Grill" setting.
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6
Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
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7
Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
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8
Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.
Nutrition Facts
Per serving
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