Balsamic Beef Asparagus Roll-ups
A fast & nutritious recipe for Beef Asparagus Roll-ups made with lean sirloin steak, aged cheddar cheese, asparagus, and aged balsamic vinegar.
Servings 4 servings
Calories 281kcal
Ingredients
- 1 lb sirloin tip steak very thinly sliced (about ⅛") *ask your butcher to do this for you if you don't see them in the meat case.
- 4 oz sharp white cheddar cheese cut into thin strips from the block
- 1 bunch asparagus spears
- salt to taste
- fresh cracked pepper to taste
- good-quality balsamic vinegar for drizzling (see notes for making a quick balsamic reduction with regular balsamic vinegar if you don't have a high-quality gourmet balsamic)
Instructions
- Preheat the oven to broil and spritz a baking sheet with olive oil spray.
- Wash asparagus, then snap or trim off ends.
- Bring a saucepan of salted water to a boil and add asparagus.
- Cook 3 minutes, then immediately submerge asparagus in an ice bath to stop the cooking process (they should be crisp-tender).
- Drain, pat dry, and set aside.
- Season steak slices with salt and pepper.
- Top with cheese and 3-4 asparagus per roll (you may have a few asparagus leftover).
- Roll up the steak, place the rolls on the baking sheet, and drizzle with a little balsamic vinegar.
- Broil for 4 ½ minutes.
- Drizzle with a little more vinegar before serving, if desired.
Notes
*Make your own thick, rich balsamic sauce with regular grocery-store balsamic vinegar by reducing it. Add 1/2 cup of balsamic vinegar to a saucepan and bring it to a gentle boil. Reduce the heat to low and simmer, stirring frequently, about 6-8 minutes, or until your desired thickness is achieved. It should start to coat the back of a spoon when it's ready. It will continue to thicken a bit as it cools. You want a thick, yet pourable texture for this recipe. Store-bought balsamic glaze works here, too, but it's much sweeter and less acidic.
Nutrition
Calories: 281kcal | Carbohydrates: 6g | Protein: 35g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 99mg | Sodium: 241mg