- 1 tablespoon extra virgin olive oil
- 1 tablespoon (or more to taste) Umami Explosion Blend
- 12 shiitake mushrooms, sliced
- 24 spears fresh asparagus, trimmed
- 8 thin-cut top round steaks
- ¼ cup Pineapple Soy Sauce
- 1 bunch green onions, green parts only
- Pennsylvania Pepper Blend
Preparation that can be done ahead of time
Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Be careful to not overcook them, you are just trying to soften them. While the Mushrooms are cooking, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
Finish off the meal
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler on High. Grease a broiling pan or you can line a baking tray with Tin Foil and a layer of Parchment Paper.
To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface and season with Umami Explosion Blend, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan and season with Pennsylvania Pepper Blend.
Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.