Rolled Steak Stuffed With Asparagus Food

ROLLED FLANK STEAK

Steps:

• Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
• Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
• Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
• Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

CROCK POT STUFFED STEAK

Steps:

• Pound the salt, garlic powder and black pepper into the steak.
• Lay the stuffing on top of the steak and roll up jelly-roll style.
• Place toothpicks in steak to hold in place.
• Place the steak in the crock pot.
• Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
• Pour over the steak in the crock pot.
• Cook on low for about 6 hours.
• Thicken the broth for gravy if you like.
• Serve with mashed potatoes, if desired.
• Slice the steak into serving pieces.

BALSAMIC-GLAZED STEAK ROLLS

Steps:

• Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
• Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
• Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
• Roll it up, and secure it with a toothpick. Repeat for each steak roll.
• For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
• Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
• Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

CHICKEN AND ASPARAGUS ROLLS

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.

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.

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.

SPINACH AND CARROT STUFFED FLANK STEAK

Steps:

• Cook carrots in a saucepan of boiling salted water until barely tender, 6 to 8 minutes, then drain (carrots will continue to cook as they cool). When cool, cut each section lengthwise into 3 pieces.
• Cook bacon in a skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving fat. Stir together bacon, bread crumbs, parsley, garlic, oregano, salt, pepper, clove, nutmeg, and 2 tablespoons fat in a bowl until combined well.
• Put steak on 2 overlapping sheets of plastic wrap (each about 2 feet long) with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book.
• Turn steak so a long side is nearest you, then arrange spinach evenly over steak, leaving a 1-inch border along edge farthest from you. Top spinach with carrot pieces, arranging them parallel to long side and spacing them evenly, then sprinkle evenly with bread crumb mixture.
• Beginning with side nearest you and using plastic wrap as an aid, roll up steak, gently pressing on filling (do not roll too tightly or filling will slip out from ends), then tie steak crosswise with string at 3/4-inch intervals. Season with salt and pepper.
• To cook steak using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
• When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear steak on all sides on lightly oiled rack over coals until well browned, 8 to 10 minutes.
• Move steak to side of grill with no coals underneath and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 15 to 20 minutes total.
• To cook steak using a gas grill:
• Preheat all burners on high, then adjust heat to moderately high. Sear steak on all sides on lightly oiled rack over flames until well browned, 8 to 10 minutes.
• Turn off burner directly below steak and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 25 to 30 minutes total.
• Carve steak:
• Transfer steak to a cutting board and let stand, covered loosely with foil, 20 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string, being careful not to unroll steak, and cut steak into 1/2-inch-thick slices with a sharp knife.
• Available at hardware stores and some specialty foods shops.

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
• Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
• Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
• Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED STUFFED BRACIOLE

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.

STUFFED STEAK ROLLS

Steps:

• In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks., In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks.

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).

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.

SPINACH STUFFED FLANK STEAK ROLLS

Steps:

• Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.
• Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.
• Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.
• Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.

ASPARAGUS-STUFFED PORK TENDERLOIN

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.

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F degrees.
• Rinse chicken breasts and dry with paper towel.
• Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
• One at a time place chicken breast halves between pieces of plastic wrap, inside up.
• Pound carefully with a meat mallet to about 1/4 inch thickness.
• Remove top pieces of plastic wrap.
• Sprinkle salt and pepper over chicken to taste.
• Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
• Place Swiss cheese slices over prosciutto.
• Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
• Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
• Roll as tightly as possible, use toothpicks to close if necessary.
• Repeat for all 4 breasts.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
• Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
• Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
• Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
• On medium heat, simmer until reduced by half, about 10 minutes.
• Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
• Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
• Remove roll ups to platter, let rest for 10 minutes.
• With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
• Arrange on platter cut side up, overlapping in 4 rows.
• Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
• Serve warm or cold.

SPINACH-STUFFED FLANK STEAK

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
• In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.
• Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.
• Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.

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.

CUBE STEAK ROLL-UPS

Steps:

• Prepare stuffing according to package directions.
• Onto each steak, place a generous helping of stuffing in center.
• Roll up steak (s) and secure with toothpicks or skewers.
• Dredge each roll-up in seasoned flour.
• Brown meat in oil.
• Remove meat and drain off any excess fat.
• Combine mushroom soup and onion soup mix in small bowl.
• Return meat rolls to pan and pour soup combination over meat.
• Simmer on low heat until meat rolls are heated through and meat is done to your liking.
• Remove toothpicks before serving.
• Serve extra sauce over meat roll-ups (Sauce may be thinned by adding a bit of milk).
• Note: You could probably stuff the meat with a rice-based stuffing if you'd like!

CHEESE-STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.