Asparagus-and-Pepper-Stuffed Flank Steak

Recipe

Asparagus-and-Pepper-Stuffed Flank Steak

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User Rating

3.18 out of 5 stars
Rate it:
56 ratings

Recipe Data

6
Servings
15min
Prep
50min
Total

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 ½ lbs.flank steak, butterflied
Hy-Vee salt and Hy-Vee pepper, to taste
½ c.Hy-Vee shredded Parmesan cheese
2 clove(s)garlic, minced
1(1 pound) bunch asparagus, trimmed
½red pepper, seeded and thinly sliced
½yellow pepper, seeded and thinly sliced

Directions

  1. Place butterflied steak on a work surface. Season with salt and pepper and sprinkle with Parmesan cheese and garlic. Top with asparagus and peppers. Tightly roll up and tie securely with string every 2 inches.
  2. Grill, covered, over indirect heat for about 35 minutes, turning occasionally, or until vegetables are tender and steak reaches desired doneness. Remove from grill and let rest, covered, for 10 minutes before slicing. To serve, slice between strings and discard strings before serving.

Nutrition facts

Servings

210 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 80mg
  • Sodium: 200mg
  • Total Carbohydrates: 3g
  • Protein: 29g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 15%