I've had my eye on air fryers since they hit the market a couple of years prior. Persistently standing by to check whether they would merit the venture. There is just so a lot ledge land in my kitchen. Would you be able to relate? I should have been certain it would have been a solid match, and, let's face it, there was the spending issue.
At long last found an air fryer on a deal I was unable to oppose so I bit the slug and obtained it. I brought her home, unpacked her and she's been on my counter from that point forward. Normally I began with the typical suspects. Chicken strips and fries. What would i be able to state, I expected to slide my way into this freshly discovered method for cooking. Copycat Chic-Fil-A nugs were a hit and the fries were fresh as could be.
These steak and asparagus packs start by marinating a flank steak. You can marinade it for as meager as an hour and up to medium-term. Which means you can do stage one the prior night and spare yourself some valuable time.
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- 2 - 2 1/2 pounds Flank steak - cut into 6 pieces
- kosher salt/black pepper
- 1/2 cup Tamari sauce
- 2 cloves garlic - crushed
- 1 pound asparagus - trimmed
- 3 bell peppers - seeded and sliced thinly
- 1/4 cup balsamic vinegar
- 1/3 cup beef broth
- 2 tablespoons unsalted butter
- Olive oil spray
INSTRUCTIONS
- Season steaks with salt and pepper.
- Place steaks into a large zip top bag. Add: Tamari sauce and garlic. Seal bag.
- Massage steaks so that they're completely coated. Transfer to refrigerator and allow to marinade for a minimum of 1 hour up to overnight.
- When ready to assemble, remove steaks from marinade and place on a cutting board or sheet. Discard marinade.
- Equally divide and then place asparagus and bell peppers into the middle of each piece of steak.
- Roll steak around vegetables and secure with tooth picks.
- Preheat air fryer.
- Working in batches, depending on the size of your air fryer, place bundles into basket of air fryer.
- Spray vegetables with olive oil spray.
- Cook at 400 degrees for 5 minutes.
- Remove steak bundles and allow to rest for 5 minutes prior to serving/slicing.
- WHILE steak is resting, into small-medium sauce pan heat: balsamic vinegar, broth and butter over medium heat. Whisk to combine.
- Continue cooking until sauce has thickened and reduced by half. Season with salt and pepper.
- Pour sauce over steak bundles prior to serving.
- Serve warm, and enjoy
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