Ingredients
2
2 servings
- •0.5 pound thin skirt steak, trimmed of excess fat
- •1 tablespoon Montreal steak seasoning
- •0.5 pound thin asparagus spears, trimmed
- •1 teaspoon olive oil
- •salt and ground black pepper to taste
- •0.33333334326744 cup grated Parmesan cheese
- •0.5 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.
Nutritional Facts
Per 2 servings
- Calories: 252
- Carbohydrate: 7g
- Fat: 15g
- Fiber: 3g
- Protein: 22g
- Sugar: 2g
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