Grill Master Reveals Insanely Delicious Asparagus Steak Recipe

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

2. Preheat a Panasonic Countertop Induction Oven to medium-high on the “Grill” setting.

3. Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.

4. Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.

5. Reheat the induction oven to medium-high on “Grill” setting.

6. 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.

7. Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.

8. Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

Cook’s Notes:

Try to buy thinner asparagus spears for this recipe, approximately 22 to 24 spears per 1/2 pound.

To save time, you can ask your butcher to butterfly the skirt steak. Alternatively, place steak in the freezer for 15 minutes. This will make butterflying easier.