I love it when a recipe turns out way better than you planned.  I also love it when a recipe looks pretty and pictures are really simple.  That doesn’t always happen with food (especially anything made in a crockpot) and it makes my life easier when food is pretty.

As you know, I am all about simple things in this season of my life.  Traveling, working outside of the home, training to be a nutrition coach, and trying to spend SOME quality time with my husband all demand my time and attention.  Creating elaborate meals is not at the top of my list. 

Which is why wrapping some meat around vegetables and throwing it all in the oven is right up my alley.  The only thing that takes some time is the reduction but it doesn’t require a lot of effort.  Can you stir a pot for 15 minutes?  Good.  You can make this reduction.  And anytime you use the phrase “covered in a balsamic reduction” you sound super fancy and like you know what you’re doing. 

You can also make these a few days in advance and then just warm them up when you’re ready to eat.  They make great leftovers and if you have extra reduction sauce you can level up any meal by adding a little to it.  Basically what I’m trying to say is make this recipe because you won’t regret it!

Steak & Asparagus Wraps with Mustard Balsamic Reduction- makes 5-6 bundles 

• 1 bunch of asparagus, tough ends trimmed
• 1-2 oz flank or skirt steak, thinly sliced
• 1/2 cup balsamic vinegar
• 2 tbsp dijon mustard
• 1 tsp lemon pepper seasoning (or salt + pepper + 2 tsp lemon juice)
• extra salt as needed

1. Preheat the oven to 400 and line a baking sheet with parchment paper or a Silpat.  Trim the ends of the asparagus and slice the steak.
2. Take 3-4 spears of asparagus and wrap a slice of steak around the middle of the bunch.  Place the bundle on the baking sheet, seam side down.  Continue until you have used the rest of the asparagus and steak.
3. Drizzle the asparagus and steak wraps with olive/avocado oil and then sprinkle with lemon pepper seasoning.
4. Cook in the oven for 15 to 20 minutes until the asparagus is soft to touch and the meat is cooked.
5. While the wraps are cooking, pour the balsamic vinegar into a small saucepan and turn the heat on medium-low.  Bring to a low boil while stirring frequently.  Keep cooking and stirring until the volume has reduced by about half and the sauce coats the back of a spoon.  This should take about 15 minutes.
6. Remove the sauce from the heat and whisk in the dijon mustard until everything is smooth. Take the wraps out of the oven and drizzle a little of the reduction sauce on top and then dig in!