Description
Tender slices of air-fried flank steak stuffed with fresh asparagus and colorful bell peppers, drizzled in a luscious balsamic sauce for a visually stunning and delicious dish.
Ingredients
- 2 – 2 ½ pounds flank steak, cut into 6 pieces
- Kosher salt and black pepper to taste
- ½ cup Tamari sauce
- 2 cloves garlic, crushed
- 1 pound asparagus, trimmed
- 3 bell peppers, seeded and sliced thinly
- ¼ cup balsamic vinegar
- ⅓ cup beef broth
- 2 tablespoons unsalted butter
- Olive oil spray
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Instructions
- 1. Season steaks with salt and pepper.
- 2. Place steaks into a large zip-top bag and add Tamari sauce and crushed garlic.
- 3. Seal the bag and massage the steaks to ensure they are completely coated. Refrigerate for a minimum of one hour, preferably overnight.
- 4. When ready to assemble, remove steaks from marinade and place them on a cutting board. Discard the marinade.
- 5. Equally divide and place asparagus and bell peppers in the center of each piece of steak.
- 6. Roll the steak around the vegetables and secure with toothpicks.
- 7. Preheat your air fryer to 400°F.
- 8. Depending on the size of your air fryer, work in batches to place the bundles in the basket. Spray the bundles with olive oil spray.
- 9. Cook at 400°F for five minutes.
- 10. Remove the steak bundles from the air fryer and let rest for five minutes.
- 11. While the steak is resting, heat balsamic vinegar, broth, and butter in a saucepan over medium heat. Whisk to combine.
- 12. Continue cooking until the sauce has thickened and reduced by half. Season with salt and pepper.
- 13. Pour sauce over steak bundles before serving.