Grilled Asparagus Steak Bundles

Prep Time:
20 mins

Cook Time:
10 mins

Total Time:
30 mins

Servings:
2

Ingredients

Directions

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.

Preheat a 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 the induction 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.

Recipe Tips

Try to buy thinner asparagus spears for this recipe, approximately 22 to 24 spears per 1/2 pound.

To save time, you can ask your butcher to butterfly the skirt steak. Alternatively, place steak in the freezer for 15 minutes. This will make butterflying easier.

Nutrition Facts (per serving)

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