Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| ½ red pepper, seeded and thinly sliced | ||
| ½ yellow pepper, seeded and thinly sliced |
Directions
- 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.
- 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%