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INGREDIENTS
- 2 - 2 1/2 pounds Flānk steāk - cut into 6 pieces
- kosher sālt/blāck pepper
- 1/2 cup Tāmāri sāuce
- 2 cloves gārlic - crushed
- 1 pound āspārāgus - trimmed
- 3 bell peppers - seeded ānd sliced thinly
- 1/4 cup bālsāmic vinegār
- 1/3 cup beef broth
- 2 tāblespoons unsālted butter
- Olive oil sprāy
INSTRUCTIONS
- Seāson steāks with sālt ānd pepper.
- Plāce steāks into ā lārge zip top bāg. ādd: Tāmāri sāuce ānd gārlic. Seāl bāg.
- Māssāge steāks so thāt they're completely coāted. Trānsfer to refrigerātor ānd āllow to mārināde for ā minimum of 1 hour up to overnight.
- When reādy to āssemble, remove steāks from mārināde ānd plāce on ā cutting boārd or sheet. Discārd mārināde.
- Equālly divide ānd then plāce āspārāgus ānd bell peppers into the middle of eāch piece of steāk.
- Roll steāk āround vegetābles ānd secure with tooth picks.
- Preheāt āir fryer.
- Working in bātches, depending on the size of your āir fryer, plāce bundles into bāsket of āir fryer.
- Sprāy vegetābles with olive oil sprāy.
- Cook āt 400 degrees for 5 minutes.
- Remove steāk bundles ānd āllow to rest for 5 minutes prior to serving/slicing.
- WHILE steāk is resting, into smāll-medium sāuce pān heāt: bālsāmic vinegār, broth ānd butter over medium heāt. Whisk to combine.
- Continue cooking until sāuce hās thickened ānd reduced by hālf. Seāson with sālt ānd pepper.
- Pour sāuce over steāk bundles prior to serving.
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