16. Beef Steak Rolls with Asparagus
Ingredients:
- 7 oz Sirloin Steak (100g per 3.5 oz) sliced* into 6 thin, flat, wide strips -approx 35g per strip
- 1 tsp baking soda
- 12 asparagus spears
- 2 tbsp beef broth
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 2 tsp fresh rosemary chopped
- 3 tbsp balsamic vinegar
- 1/32 tsp powdered stevia *
AP Variation:
- 1/2 cup red bell pepper (½ of a bell pepper) sliced-AP
Instructions:
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Dissolve baking soda in 1/2 cup warm water
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Soak steak strips the baking soda mix for 15 minutes. This helps make lean meat much more tender. Rinse steak thoroughly/repeatedly with cold water
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Lay steak on a sheet tray and sprinkle with 1/2 tsp salt, 1/2 tsp black pepper, garlic powder and rosemary. Rub seasonings into meat and set aside
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Sauté asparagus spears with beef broth, 1/2 tsp salt and 1/2 tsp black pepper for 6 minutes. Asparagus should be cooked but crunchy. (If making AP variation, also sauté the red bell pepper slices with the asparagus)
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Place asparagus spears in the center of the sirloin (2 spears per sirloin) and wrap steak around asparagus. Secure ends with a toothpick
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Bring balsamic vinegar and stevia powder to a boil and immediately turn off the heat. Set aside
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Grill steak rolls on a preheated grill pan for 3 minutes on each side.
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Brush each roll with balsamic glaze and serve while warm
Notes
- A way to make it easier to slice meat thinly like this is to stick it in the freezer for 20 minutes first.
- You should be able to slice one 100g steak into three thin flat pieces to make three rolls per serving.
Originally posted 2019-03-12 14:01:49.
