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Eat to Thrive

Health Coaching

Grilled Steak and Asparagus Rolls

Start by preparing your vegetables. For 10 steak rolls, use 20 asparagus spears, 1 medium zucchini, 1 small red bell pepper, 3 baby portabella mushrooms, and a quarter of a small yellow onion. Toss the vegetables in 2 Tablespoons of extra virgin olive oil, season with fresh ground black pepper and kosher salt, and roast in a 400 degree oven for 15 minutes. Do not over cook them, because they will cook more later inside the rolls.

Meanwhile, prepare the meat. Our butcher cut thin slices of a good steak horizontally. To serve 5 people, use 10 slices (1.25 pounds) of boneless New York steak (a little less than 2 1-inch steaks). Salt and pepper both sides of each slice.

Place vegetables on the thicker end of the steak, and roll as tight as possible (try not to overlap the meat more than a half inch or so), securing with a toothpick. Optional: smear a very small amount of a stone ground mustard on the meat – less than a Tablespoon is enough for 5 rolls.

Heat a cast iron grill pan to high on the stove. Spray with non-stick spray, and place the rolls on the hot pan. It is important not to overcook the meat, but instead, turn the rolls using tongs every 60-90 seconds, until no raw/red meat is visible. Pull out the toothpick and grill the place where the end was secured. The rolls will hold together nicely without the toothpick once grilled. While you cook the remaining 5 rolls, put the first 5 back in the oven (turned down to 350 degrees) to finish cooking to medium-rare and stay warm.

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