Asian Marinade for Roll-ups


1 TBL Cilantro Roasted and Onion EVOO

1 TBL Minced garlic

8 oz asparagus, trimmed

2 carrots, peeled and cut into matchsticks

1 red bell pepper, cut into matchsticks

1 zucchini, cut into matchsticks

Salt and pepper to taste

1 ½ pounds thin-sliced top round steak

1 teaspoon sesame seeds

For the marinade

2 TBL Roasted Sesame Seed Oil

2 TBL Cilantro and Roasted Onion EVOO

2 TBL Honey

2 TBL Ginger White Balsamic

2 TBL Neapolitan Herb Dark Balsamic

1 TBL minced garlic

1 TBL crushed red pepper

Directions: In large bowel, whisk together ingredients for marinade, set aside. Heat Cilantro and Roasted Onion EVOO in large skillet over medium high heat. Add garlic and vegetables Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes, season with salt and pepper to taste. Set aside. Cut beef into 8 serving-size pieces, ¼ inch thickness. Roll up vegetables in beef. Preheat grill of stove-top to medium high heat. Roll each beef-veggie into marinade. Place on grill or pan seam side down, and cook until browned, about 2-3 minutes per side. Garnish with sesame seeds. Serve immediately, may use remaining marinade for dipping.

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