Beef Flank Rolls with Vegetables

Ingredients

• 600 g beef flank steak, by Maillard, cut in half on the thickness
• 1 carrot, peeled and cut into julienne
• 8 thin asparagus, tail removed, cut in half
• Olive oil
• About 1/4 of a red onion, cut into thin strips
• 1/2 red bell pepper, cut into thin strips
• 2 Portobello mushrooms, cut into thick slices
• Sesame seeds
• Salt and pepper from the mill

Sauce

• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground ginger
• 1 teaspoon grilled sesame oil
• The juice of 1/2 lime
• Salt and pepper from the mill

Preparation

1. Preheat the oven to 400 F.
2. In a bowl, add the ingredients for the sauce then season with salt and pepper. Mix and reserve.
3. In a large, non-stick skillet heated over medium-high heat, add a thin stream of olive oil followed by the carrots and asparagus. Season with salt and pepper. Cook for 2 to 3 minutes just to soften slightly. Place on a plate and reserve.
4. Place the beef on a work surface and place in the center a few julienne carrots, two pieces of asparagus, a few strips of red onion, two strips of red bell pepper and a large slice of mushroom. Sprinkle with a thin stream of sauce (keep some for cooking!), season with salt and pepper then roll everything tight. Secure with toothpicks. Repeat with the rest of the steaks.
5. In a large, non-stick skillet heated over medium-high heat, add a thin stream of olive oil and place the flank rolls. Cook for 2 to 3 minutes per side, or until meat is well colored and vegetables are cooked. Baste liberally with the fresh sauce. If necessary, continue cooking in the oven for a few minutes to obtain the desired level of doneness. Garnish with sesame seeds and serve with a salad or basmati rice!