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

1. 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.
2. 2 Preheat a Panasonic Countertop Induction Oven to medium-high on the "Grill" setting.
3. 3 Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
4. 4 Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
5. 5 Reheat the induction oven to medium-high on "Grill" setting.
6. 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.
7. 7 Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
8. 8 Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

Nutrition per serving