Ingredients:
1.5 pounds of Ribeye steak or NY strip cut into strips 1” long 1/8” thickness
2 – Fresh bunches of Asparagus using the tips, allowing for 1 ½ inch to 2 inches
3 tbs. brown sugar
½ cup soy sauce-lower sodium
Wooden Toothpicks
Directions:
Cover steak with plastic wrap. Using a meat pounder, pound each piece of steak. Once pounded, the steak should be 2” long and 1/16” thickness when done. In a mixing bowl, mix together brown sugar and soy sauce. Add steak and coat thoroughly. Allow steak to marinade in the mixture for about 20 minutes. In a separate large pot add water and allow to come to a boil. In a separate bowl, prepare an ice bath with ice and water. Once, water is boiling, add asparagus and cook for 2 minutes. Remove and immediately place in the cold water bath. This will allow the asparagus to become bright green. In a skillet, heat to a medium to high heat. Add steak and marinade and cook for about 3-4 minutes. Be careful not to overcook as this will make the steak rubbery. When steak is done remove from heat and any leftover sauce. Set aside to cool. Once cooled, wrap one piece of steak around one piece of asparagus and secure with one wooden toothpick. Continue until all steak and asparagus have been wrapped. Serve.
You can make this a day before needed. Refrigerate overnight covered tightly.