Pan Seared Steak with Asparagus Bundles
60 Minutes
4 SERVINGS
INGREDIENTS
Beef- Sadia Beef Ribeye
- 1 Sadia Beef Ribeye (sliced into 12 thin pieces)
- Salt & black pepper to taste
- 240ml Tamari sauce
- 4 galic cloves (crushed)
- 900g asparagus (trimmed)
- 2 green bell peppers (seeded and thinly sliced)
- 2 red bell peppers (seeded and thinly sliced)
- 2 yellow bell peppers (seeded and thinly sliced)
- 120ml balsamic vinegar
- 180ml beef broth
- 60g unsalted butter
- Toothpicks
METHOD
- Keep Sadia Beef Ribeye sealed. Thaw in the fridge for 24 hours before use.
- Slice the beef into thin pieces. Season the beef with salt and pepper. Put them in a ziplock bag with tamari sauce and garlic. Seal the bag and massage to coat well. Marinate in the fridge for an hour.
- While the steak is marinating, pan fry the asparagus and bell peppers in a bit of oil for 3-5 minutes and set aside.
- Heat balsamic vinegar, beef broth, and butter in a pan. Whisk and simmer until the sauce thickens and reduces by half. Season with salt and pepper to taste.
- Lay the marinated beef flat and place some asparagus and bell peppers in the center of each. Roll them up and secure with toothpicks.
- Brush the bundles with sauce. Heat a bit of oil in the same pan over medium-high heat and sear the bundles for 2-3 minutes per side, turning to brown all sides.
Sadia Beef Ribeye Aged
100% Quality Beef
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