Grilled Steak Asparaugus Roll Ups Recipes

GRILLED ASPARAGUS STEAK BUNDLES

Steps:

• Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
• Preheat 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 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.

GRILLED STEAK AND ASPARAGUS WITH ORZO

Steps:

• Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
• Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.

ASPARAGUS BEEF ROLL-UPS

Steps:

• In a large skillet, bring 1-1/2 cups water to a boil. Add asparagus; cover and boil for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry., In a small bowl, combine cream cheese and horseradish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

GRILLED GLAZED STEAK AND ASPARAGUS

Steps:

• Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
• Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
• Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY

Steps:

• In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
• Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
• Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
• Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
• Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
• Roll the steak up over the vegetables and secure it with a toothpick.
• In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
• Boil for about one minute, take off the heat, and set aside to use as a glaze.
• In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
• Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
• Cook for about one minute longer and remove from heat. Top with sesame seeds.
• Enjoy!

GRILLED ASPARAGUS

Steps:

• Preheat grill for high heat.
• Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
• Grill over high heat for 2 to 3 minutes, or to desired tenderness.

GRILLED STEAK & ASPARAUGUS ROLL-UPS

Steps:

• Preheat oven (Bake) to 375 deg. Pound ea. 8oz steak fillet down to aprox. 1/4 inch thick with a mallet. In mixing bowl - mix together fresh creamery butter, salt, ground pepper, and parmesan cheese. Spread butter mixture onto one side of each steak fillet evenly. Steam fresh asparagus for aprox. 5 min. or until slightly firm and remove. Place aprox. 4 asparagus stalks on top of each steak fillet and roll steak tightly around. Pin together with 2-3 toothpicks and set into non-greased casserole dish. Bake for aprox. 15 min. or until desired color. Serve with hollandaise sauce drizzled over the top. Compliment meal with a fresh arugala and tear-drop tomato salad with rice wine vineagar dressing and a glass of cabernet sauvignon.

ROLLED STEAK STUFFED WITH ASPARAGUS

Steps:

• Wash and break off the woody ends of the asparagus. Dry with paper towels.
• Spread horseradish and garlic on the steak.
• Arrange asparagus spears in a single row over spread.
• Roll tightly and tie.
• Roast in oven at 350 degrees for 1 hour. Remove from oven and let stand 10 minutes before slicing.

ASPARAGUS NEGIMAKI (JAPANESE BEEF ROLLS)

Steps:

• Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
• Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
• In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
• Cut green onions in fourths, lengthwise, so you have long strips.
• Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
• Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
• Place an asparagus spear and a piece of green onion on the beef slice and roll up.
• Do the same with the remaining asparagus and beef.
• Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
• Remove to a serving platter and drizzle generously with soy sauce mixture.

CHEESY ASPARAGUS BEEF ROLL-UPS

Steps:

• Melt the butter in a large skillet over medium-high heat. Stir in the asparagus, 3 minced cloves of garlic, red onion, red wine vinegar, soy sauce, chicken broth, 1 teaspoon garlic salt, 1 tablespoon garlic herb seasoning blend, and 1 teaspoon black pepper. Cover and simmer until the asparagus is tender, stirring once, about 10 minutes. Remove from heat and set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Season both sides of the steaks with the remaining 2 teaspoons garlic salt, 1 teaspoon black pepper, and 1 tablespoon garlic and herb seasoning blend. Spread the Dijon mustard evenly on one side of each steak, then top with the remaining 2 minced cloves of garlic. Divide the sauerkraut evenly over the steaks, then arrange 3 to 4 pieces of asparagus on top. Spread 3 torn slices American cheese over the asparagus, then spoon about 3 tablespoonfuls of the cream of mushroom soup on top. Roll each steak up like a jelly roll and place in a casserole dish. Distribute the remaining asparagus spears around the rolled steaks.
• Place the remaining cream of mushroom soup, sour cream, Parmesan cheese, and 1 slice American cheese into a blender. Cover, and puree until smooth. Pour the soup mixture over the steaks and asparagus. Cover the casserole dish with aluminum foil.
• Bake in the preheated oven until the meat is beginning to firm, and is hot and slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).