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Grilled Asparagus Steak Bundles

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.

Ingredient:

  • ½ pound thin skirt steak, trimmed of excess fat

  • 1 tablespoon Montreal steak seasoning

  • ½ pound thin asparagus spears, trimmed

  • 1 teaspoon olive oil

  • salt and ground black pepper to taste

  • ⅓ cup grated Parmesan cheese

  • ½ jarred roasted red pepper, cut into six 1/2-inch strips

  • 6 toothpicks

  • 1 tablespoon grated Parmesan cheese, or to taste

Recipe Direction :

  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. Preheat a Panasonic Countertop Induction Oven to medium-high on the "Grill" setting.

  3. Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.

  4. Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.

  5. Reheat the induction oven to medium-high on "Grill" setting.

  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. Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.

  8. Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.