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Steak, Asparagus, and Pepper Roll Ups with Balsamic Reduction

Updated: Jul 7, 2020

Want to switch up your grilling routine? This recipe is a great way to incorporate grilled veggies and a new spin on flank steak.


The key to working with flank steak is to not overcook it and tenderizing the meat with a marinade. I've listed directions on how to-do both in this meal.


Marinade the steak overnight and cut the peppers ahead of time to make this an even easier meal during the week or get the whole family involved in prepping and grill out on a summer night like I did!


Don't forget to tag me on Instagram @Siggyfromscratch if you decided to try!



Ingredients:

  • 2 lbs of flank steak

  • 1 bundle of asparagus

  • 3 bell peppers (tricolor)

  • Toothpicks

  • 1/2 cup Tamari sauce

  • 2 cloves of garlic

  • 2 tablespoons of salted butter

  • 1/4 cup Beef broth

  • 1/3 cup Balsamic vinegar




Instructions:


  1. Butterfly the flank steak (cut in half longways) or pound with meat tenderizer until 1/4 inch thickness if achieved.

  2. Put the flank steak into a large plastic ziplock bag or a big enough container that the meat can lay flat.

  3. Add the Tamari sauce and garlic cloves to the bag and allow the steak to marinate for 1 hour in the refrigerator or overnight in the fridge.

  4. While the steak is in the marinade, slice the peppers into thin strips.

  5. Chop the ends off of the asparagus.

  6. Remove the steak from the marinade and cut into approximately 4 in w x 7 in h. Cut against the grain so the meat isn't chewy or tough. You will want this big enough to roll up a few peppers and asparagus.

  7. Lay your piece of meat flat, add peppers and asparagus and begin rolling closed. Use a toothpick to secure the ends so no peppers or asparagus escape.

  8. Grill the rollups for approximately 7 minutes on medium heat. As soon as you see the meat turning color, you can remove them from the grill.

  9. After you remove the rollups from the grill, allow them to "rest" (don't cut them so the juices stay in the meat) for 10-15 minutes.

  10. Add the balsamic vinegar, beef broth and butter to a medium sauce pan. Cook over medium-high heat, whisking constantly while you allow your steak to rest. (The balsamic reduction should be thickened as more time passes. If the consistency is still thin or watery, allow more time over the heat and keep whisking.)

  11. Pour the balsamic reduction over the rollups when you're ready to serve!




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