Beef flank rolls with vegetables

Name: Beef flank rolls with vegetables
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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; 600 g beef flank steak, cut in half on the thickness; Sesame seeds; Salt and pepper from the mill

Preparation 30 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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Ingredients for the 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

Ingredients

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
600 g beef flank steak, cut in half on the thickness
Sesame seeds
Salt and pepper from the mill

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Preparation

Preheat the oven to 400°F.
In a bowl, add the ingredients for the sauce then season with salt and pepper. Mix and reserve.
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.
Place the beef on a work surface and place in the centre 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.
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 coloured 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!