Prep: 15 minutes plus marinating
Cook: 5 minutes • Serves: 4
3 tablespoons avocado oil
1 tablespoon chopped fresh cilantro
1-1/2 pounds flank steak
4 asparagus spears, trimmed and cut crosswise into 3-inch pieces
3 green onions, trimmed and cut crosswise into 3-inch pieces
1/2medium red bell pepper, thinly sliced
1/2 cup matchstick-cut carrots
2 teaspoons sesame seeds
1.In large zip-top plastic bag, combine marinade, 2 tablespoons oil and cilantro. On cutting board, place steak between 2 pieces of plastic wrap; with flat end of meat mallet, pound steak to flatten to 1/4-inch thick. Remove plastic wrap; cut steak into 12 pieces (about 3 x 5 inches each). Transfer steak to plastic bag; seal bag, pressing out excess air, and refrigerate 1 hour.
2.Remove steak from marinade; reserve marinade. On cutting board, lay steak pieces flat with short ends towards you; place asparagus, onions, pepper and carrots horizontally over center of steak pieces. Starting from short end, tightly roll steak around vegetables to enclose; secure with toothpicks.
3.In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add steak rolls and cook 4 minutes, turning 1/4 turn every minute. Add reserved marinade; cook 1 minute, turning rolls to coat. Remove rolls from skillet; carefully remove toothpicks. Sprinkle rolls with sesame seeds; serve with marinade in skillet.
Approximate nutritional values per serving:
387 Calories, 24g Fat (7g Saturated), 72mg Cholesterol,730mg Sodium,
10g Carbohydrates, 1g Fiber, 8g Sugars, 6g Added Sugars, 31g Protein
Dietitian’s Dish Tip:
> Pressed from avocados, avocado oil contains beneficial fats and antioxidants. Despite benefits similar to extra virgin olive oil, avocado oil has a much higher smoke point and can be safely used for cooking at higher temperatures.