Flank Steak Rolls

Ingredients

• 0.5 cup olive oil
• 2 tablespoon Balsamic vinegar
• 2 tablespoon Worcestershire sauce
• 2 tablespoon Soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon Kosher Salt
• 1.5 pound Flank Steak, cut into 4 in.-thick strips, butterflied 1/8 in. thick
• 12 asparagus spears, trimmed & blanched
• 12 slice red bell pepper, blanched
• 0 toasted sesame seeds, for garnish
• 0 rice pilaf, for serving

Directions

1. Combine the olive oil, vinegar, Worcestershire sauce, soy sauce, mustard, and salt in a bowl to make a marinade.

2. Brush the flank steak strips with the marinade. Reserve the marinade.

3. Lay 2 asparagus spears and 2 red bell pepper slices on each beef strip. Tightly roll the beef around the vegetables and secure each strip with a toothpick.  

4. Brush the steak rolls again with marinade and let rest for 30 mins.  

5. Place the Grill Plate on the Power Smokeless Grill and preheat the grill to 390° F. 

6. Grill the steak rolls, turning occasionally, until the desired doneness is reached (about 5–7 mins. for medium).

7. Garnish with the sesame seeds and serve with rice pilaf.