Description
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
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 2