Grilled Steak & Asparagus Roll-Ups
What You Need
- 1 lb thin skirt steak
- 1/2 lb asparagus, ends trimmed
- 1/2 red bell pepper, sliced into thin long pieces
- 1/2 yellow bell pepper, sliced into thin long pieces
- 2 tbsp olive oil
- Salt and pepper
- Toothpicks
Easy
4
Fresh Asparagus
What You Do
In a medium pan, fill the bottom with about 1 inch of water. Bring to a simmer and add asparagus. Steam for 2 minutes. The asparagus will not be fully-cooked, but with be slightly crisp. Remove from water and pat dry. Set aside.
Preheat a grill to medium-high heat. Cut the skirt steak into 4 equal portions and pound 1/3 inch thick. Season both sides with salt and pepper.
Place a few pieces of asparagus and a few pieces of pepper towards one side of a piece of steak. Roll the steak around the asparagus and peppers. Secure with toothpicks. Repeat with remaining steak and veggies.
Brush the steak and veggies with olive oil. Grill about 3-4 minutes per side and rotate 3-4 times to make sure all portions have a good sear. Use a meat thermometer to cook the steak to desired doneness. For medium rare, cook the steak till 135°F. For medium, cook the steak till 145°F.
Recipe courtesy of Ashley from Cheesecurd in Paradise
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