Grilled Steak and Asparagus Roll-Ups are the best way to welcome summer. Tender skirt steak wrapped around fresh asparagus and bell peppers. Seasoned and tossed on the grill to get that delicious sear!
I love grilled steak and grilled asparagus. My Grilled Steak and Asparagus Roll-Ups are the best of both worlds.
I use a thing tender skirt steak to wrap around fresh asparagus and sliced bell peppers. Seasoned simply with salt and pepper and the grill gives the meat a delicious char.
Skirt steak is one of my favorite cuts of steak. It is so versatile and, because it is not thick, it cooks very quickly.
I love to use my favorite asparagus from Michigan Asparagus.
Ingredients
- thin skirt steak
- asparagus
- red bell pepper
- yellow bell pepper
- olive oil
- Salt and pepper
- Toothpicks
Instructions
- In a medium pan, fill the bottom with about 1 inch of water. Bring to a simmer and add asparagus. Steam for 2 minutes. The asparagus will not be fully-cooked, but with be slightly crisp. Remove from water and pat dry. Set aside.
- Preheat a grill to medium-high heat. Cut the skirt steak into 4 equal portions and pound ⅓ inch thick. Season both sides with salt and pepper.
- Place a few pieces of asparagus and a few pieces of pepper towards one side of a piece of steak. Roll the steak around the asparagus and peppers. Secure with toothpicks. Repeat with remaining steak and veggies.
- Brush the steak and veggies with olive oil. Grill about 3-4 minutes per side and rotate 3-4 times to make sure all portions have a good sear. Use a meat thermometer to cook the steak to desired doneness. For medium rare, cook the steak till 135°F. For medium, cook the steak till 145°F.
Looking For More Grilled Steak Recipes?
Grilled Ribeye with Garlic Blue Cheese Mustard
Spicy Grilled Steak Burrito Bowls
Grilled Steak and Potato Salad
Grilled T-Bone Steaks with Dill-Horseradish Mayo from Big Flavors Tiny Kitchen
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Grilled Steak and Asparagus Roll-Ups
Ingredients
- 1 lb thin skirt steak
- ½ lb asparagus ends trimmed
- ½ red bell pepper sliced into thin long pieces
- ½ yellow bell pepper sliced into thin long pieces
- 2 tbsps olive oil
- Salt and pepper
- Toothpicks
Instructions
- In a medium pan, fill the bottom with about 1 inch of water. Bring to a simmer and add asparagus. Steam for 2 minutes. The asparagus will not be fully-cooked, but with be slightly crisp. Remove from water and pat dry. Set aside.
- Preheat a grill to medium-high heat. Cut the skirt steak into 4 equal portions and pound ⅓ inch thick. Season both sides with salt and pepper.
- Place a few pieces of asparagus and a few pieces of pepper towards one side of a piece of steak. Roll the steak around the asparagus and peppers. Secure with toothpicks. Repeat with remaining steak and veggies.
- Brush the steak and veggies with olive oil. Grill about 3-4 minutes per side and rotate 3-4 times to make sure all portions have a good sear. Use a meat thermometer to cook the steak to desired doneness. For medium rare, cook the steak till 135°F. For medium, cook the steak till 145°F.
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