Grilled Asparagus Steak Bundles These steak 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 CIO.
Ingredients
-
Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
Advertisement -
Preheat Panasonic Countertop Induction Oven to Medium-High on the “Grill” setting.
-
Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
-
Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
-
Reheat oven to Medium-High on “Grill” setting.
-
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.
-
Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
-
Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.
Per Serving: 252 calories; protein 22.2g; carbohydrates 7.1g; fat 15.4g; cholesterol 49.6mg; sodium 1924.6mg. Try to buy thinner asparagus spears, approximately 22 to 24 spears per 1/2 pound.