Steak with Veggies (Print Version)
# Ingredients:
→ Steak and Marinade
01 -
2 to 2 1/2 pounds of flank steak, cut into six portions
02 -
Crushed garlic (2 cloves)
03 -
Half a cup of tamari sauce
04 -
A pinch of black pepper
05 -
Kosher salt
→ Vegetables
06 -
3 bell peppers, deseeded and thinly sliced
07 -
1 pound of asparagus with woody ends trimmed off
→ Cooking Sauce
08 -
1/3 cup beef broth
09 -
1/4 cup of balsamic vinegar
10 -
2 tablespoons of butter (unsalted)
→ Other
11 -
Spray olive oil
# Instructions:
01 -
Sprinkle salt and pepper over all the steak pieces. Toss them into a large zip-top bag along with tamari sauce and the crushed garlic. Seal it up, give it a good mash to coat everything, and leave it in the fridge for at least an hour or overnight if you can.
02 -
Take the steaks out and toss the marinade. Lay the steaks out flat and evenly split the asparagus and bell pepper strips between the six portions, placing them in the middle. Roll the steaks tightly around the veggies and stick toothpicks through to hold everything together.
03 -
Set your air fryer to 400°F (200°C) and let it heat up.
04 -
Pop a few of the steak rolls into the fryer basket, making sure not to overcrowd. Give the exposed veggies a light spray of olive oil. Let them cook for 5 minutes.
05 -
Move the cooked steak bundles to a plate and let them rest for five minutes before serving or slicing.
06 -
During the resting time, mix the balsamic vinegar, beef broth, and butter in a small pan. Heat it on medium, whisking everything together and letting it reduce to about half its original volume. Adjust the flavor with salt and pepper if needed.
07 -
Drizzle the sauce over the steak bundles just before putting them on the table.