My favorite way to cook these is on the grill but you can also bake them in the oven. Either way, you will need to have some skewers to hold these roll-ups together. You can use metal skewers or the wood ones, which is what I typically use. 

If you use the wooden ones, you will need to soak them in water so they don’t burn when you cook your steak roll-ups. If I am planning to make this recipe in advance, I will typically soak these in water overnight.

You can also just get them soaking in water at the same time that you start marinating your steak and that should give you enough time. You can find my recipe for The Best Steak Marinade here. 

Once your meat has had time to marinate and your skewers have had time to soak, you can begin putting everything else together. 

Slice your bell peppers into thin slices. I try to slice them into about ½ inch slices. You’ll need at least 12 slices out of each bell pepper. 

Trim the bottoms off of each of the 24 spears of the asparagus to your desired length. I like to leave mine a couple inches longer than the width of the meat so you have some hanging out the top and the bottom.  

Once you have your veggies prepped you are ready to start putting it all together. 

Lay out one piece of your steak and add one of each slice of bell pepper with two pieces of asparagus about two thirds the way down the piece of steak. The asparagus and the bell peppers will stick out of the top a little (the asparagus will stick out more). 

Begin rolling up the steak tightly and then using your soaked skewers,stick one through the top of your roll-up and one near the bottom to secure them tightly. Repeat this process for each of the remaining steaks. 

Once your asparagus and bell pepper steak roll-ups are all prepared they are ready to cook. If you are planning on grilling them on the BBQ they should take about 7-10 minutes. 

If you prefer to bake them, you can bake them at 325 degrees for 30 minutes.

Notes:

For crispier veggies, cooking these on the grill works much better. Although these can be baked in the oven and retain the same delicious flavors, you do lose the crispness of the veggies because of the bake time. 

We really like the thinner asparagus spears vs. the really thick ones for this recipe.