GRILLED ASPARAGUS STEAK BUNDLES
These steak rolls are packed with bold flavors and make for the perfect well-balanced entrée or tasty appetizer. Serve over rice or with a fresh arugula salad. This recipe was made in a Panasonic CIO.
Provided by France C
Categories Trusted Brands: Recipes and Tips Panasonic
Time 30m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 7.1 g, Cholesterol 49.6 mg, Fat 15.4 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 6.6 g, Sodium 1924.6 mg, Sugar 2.2 g
FOIL-PACKET STEAK AND ASPARAGUS
Make good use of spring asparagus with this meat-and-veggie foil packet.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss.
- Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice; fold in the sides to seal.
- Put the foil packets steak-side down on the grill and cook, flipping halfway through, until the steak is cooked to medium and the asparagus is tender, about 5 minutes.
GRILLED STUFFED BRACIOLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the braciole: Put the flank steak in the freezer for 20 minutes to firm up for easy slicing.
- Bring a pot of water to a boil and prepare an ice water bath. Blanch the asparagus briefly, then transfer them to the ice water to stop the cooking process. Drain and pat dry.
- In a bowl, mix together the breadcrumbs, chiles, pine nuts, raisins, olive oil and garlic. Season with salt and pepper.
- Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper.
- Layer the cheese over the steak, leaving about a 1-inch perimeter. Then add the breadcrumb mixture and spread it within 1 inch of the edge, patting it down evenly. Next, horizontally layer the asparagus in the same fashion.
- Starting at the shorter end of the steak (the striations and grain of the meat should be running horizontally), tightly roll the steak into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-inch increments, then loop around the edge to seal the sides.
- Heat one side of a gas grill on high for indirect cooking.
- For the braciole baste: Combine the olive oil, salt, pepper, garlic and oregano in a small bowl and mix together.
- Season the exterior of the braciole with salt and pepper. Brush with the baste and sear on all 4 sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciole to the cool side of the grill. Cover and cook, basting every 5 minutes with the braciole baste, until the internal temperature hits 120 degrees F, 40 to 45 minutes. Tent with foil and let rest for at least 15 minutes.
- For the braciole sauce: This can be done directly on the grill while the braciole is resting. Heat a large, cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Give a toss, then don't move the tomatoes until they start to char and blister, 3 to 4 minutes. Toss again and finish charring for about 3 minutes. Pour into a bowl, toss with the basil and vinegar and season with salt and pepper. Stir until slightly broken and chunky.
- Remove the string from the braciole, then slice into 1-inch medallions. Serve with the braciole sauce.
CHICKEN AND ASPARAGUS ROLLS
To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
- Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.
Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g
GRILLED GLAZED STEAK AND ASPARAGUS
Provided by Ian Knauer
Categories Low Carb Kid-Friendly Backyard BBQ Dinner Steak Asparagus Spring Summer Grill Grill/Barbecue Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
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.
ASPARAGUS-STUFFED PORK TENDERLOIN
Asparagus looks lovely tucked inside this juicy pork tenderloin. The robust seasoning rub dresses up an eye-catching entree you'll be proud to serve for a special occasions. -Tonya Farmer of Iowa City, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the seasonings; set aside. Cut a lengthwise slit down the center of pork tenderloin to within 1/2 in. of bottom. Open so meat lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle 1/2 teaspoon seasoning mix over meat. , In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. Place asparagus lengthwise over tenderloin. , Fold meat over asparagus, starting with a long side, and secure with kitchen string. Sprinkle with remaining seasoning. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 299mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
CHEESY ASPARAGUS BEEF ROLL-UPS
These are AWESOME! And a great way to get your kids to eat asparagus without them knowing!!
Provided by vanessayork
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 22
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).
Nutrition Facts : Calories 374 calories, Carbohydrate 15.1 g, Cholesterol 69.9 mg, Fat 25.1 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 13 g, Sodium 1941.9 mg, Sugar 4.3 g
ROLLED STEAK STUFFED WITH ASPARAGUS
Make and share this Rolled Steak Stuffed With Asparagus recipe from Food.com.
Provided by LondonKarma
Categories Steak
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 296.9, Fat 14.2, SaturatedFat 5.9, Cholesterol 69.7, Sodium 105.1, Carbohydrate 3.3, Fiber 1.4, Sugar 1.4, Protein 37.5
STEAK AND ASPARAGUS STIR-FRY
Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
- Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice with lime wedges for squeezing and peanuts.
STUFFED FISH ROLLS WITH ASPARAGUS HOLLANDAISE SAUCE
Make and share this Stuffed Fish Rolls With Asparagus Hollandaise Sauce recipe from Food.com.
Provided by The Flying Chef
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.
- Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.
- Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20mins or until cooked through.
- For the Sauce.
- Boil or microwave asparagus until tender.
- Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.
- Slowly pour in hot butter, blend until thickened.
- Add hot asparagus and blend until smooth, serve immediately.
- Hollandaise should be served warm not hot.
- To serve place two fish rolls per plate top with sauce.
Nutrition Facts : Calories 933.6, Fat 74.5, SaturatedFat 36.7, Cholesterol 472.6, Sodium 965.9, Carbohydrate 6.7, Fiber 2.6, Sugar 2.4, Protein 58
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BEEF AND ASPARAGUS ROLL-UPS - RACHAEL RAY IN SEASON
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Total Time 1 hr 20 mins
- In a large saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels.
- In a nonstick medium skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the mushrooms, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Cover to keep warm.
- Preheat a grill or grill pan to medium-high. Cut the beef crosswise into 4 equal portions and pound 1/3 inch thick. Season with salt and pepper, then spread a quarter of the cheese in the center of each portion, leaving a 3/4-inch border. Divide the thyme and asparagus equally among each portion. Drizzle each with a teaspoon of olive oil, roll up the meat around the asparagus and secure with toothpicks. Pour the remaining olive oil on a plate and season with salt and pepper. Turn each beef roll in the oil to coat, cover and grill until the cheese is melted, about 10 minutes for medium-rare.
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