Grilled Asparagus Steak Bundles

These steak-wrapped asparagus 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 Countertop Induction Oven.

Ingredients :

• ½ pound thin skirt steak, trimmed of excess fat
• 1 tablespoon Montreal steak seasoning
• ½ pound thin asparagus spears, trimmed
• 1 teaspoon olive oil
• salt and ground black pepper to taste
• ⅓ cup grated Parmesan cheese
• ½ jarred roasted red pepper, cut into six 1/2-inch strips
• 6 toothpicks
• 1 tablespoon grated Parmesan cheese, or to taste

Directions :

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.