Grilled Steak & Asparagus Wraps

These steak steak wraps are packed with bold flavours and make for the perfect well-balanced entrée or tasty appetizer. Serve over rice or with a fresh arugula salad. 

Matthew's Cooking Tip:

Try to buy thinner asparagus spears, approximately 22 to 24 spears per 1/2 pound.

To save time, you can ask your butcher to butterfly the skirt steak. Alternatively, place steak in the freezer for 15 minutes. This will make butterflying easier.

Nutrition Facts

252 calories;
protein 22.2g 44% DV;
carbohydrates 7.1g 2% DV;
fat 15.4g 24% DV;
cholesterol 49.6mg 17% DV;
sodium 1924.6mg 77% DV. 


Original recipe yields 2 servings
Ingredient Checklist



Instructions Checklist
  • Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.

  • Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.

  • Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.

  • Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.

  • Reheat oven to Medium-High on "Grill" setting.

  • Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.

  • Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.

  • Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.