Monday, June 15, 2009
Beef and Asparagus Rolls
Okay folks the lackluster name does not do the outcome justice. I was really, really pleased with this. I used a marinade that my mom has used for asparagus for years. Oddly I did not marinate the asparagus in it, just the meat. However, I am sure if you did both in the marinade it would be great. You might find, as I did, most flat iron cuts will be too thick to roll, if so take a knife and cut the piece to have thickness down the length of the meat.
2 lb flat iron steak
2 lb asparagus cleaned and partially cooked
For the Marinade
¾ c. oil
½ c wine vinegar
2 tsp dry mustard
2 tsp parsley
2 tsp chives
1 tsp salt
2 tsp tarragon
1-2 clove of garlic grated or minced
1/4 tsp pepper
Combine all ingredients for marinade in a bag and let meat marinate for at least 8 hours.
In salted water cook the asparagus until it is mostly done.
Depending on the size of the asparagus use about 3-6 per bundle. If you need to cut the meat to ½ thickness. Using the bundle to measure the cuts, cut the meat so that there is enough to easily wrap the bundle but with little overhang. Secure with a toothpick.
We did them on the grill. It took about 15 minutes on medium heat, however you need to turn it once so check half way through. Eat and enjoy!
Just a note, if you are note a beef fan, I think this would be great with chicken or pork. I think also I soy, ginger sesame marinade would work great too.