On a foil-lined sheet pan, add Yukon gold potato spears. On a second foil-lined sheet pan, add asparagus. Drizzle both vegetables with canola oil and season with salt and pepper. Roast vegetables for 15-20 minutes, until potatoes and asparagus are fork tender and golden brown. Remove from oven and let cool completely.
On a plastic-wrapped sushi mat, arrange 5 slices of marinated flank steak, overlapping slices slightly to form a square.
Lay asparagus and potato spears across the meat in the direction of the grain.
Tightly roll up meat around vegetables. Grilled rolled meat on a flat top griddle, gently rotating the meat to sear all sides of the steak. Remove cooked steak rolls from heat and let rest for 1 minute.
Cut each roll into 8 slices. Garnish each serving with steakhouse aioli and minced chives.
Notes: Asparagus and potato spears can be prepped one day in advance.
marinated flank steak
Flank Steak, Flattened and tenderized with a mallet
12 Cups Extra Virgin Olive Oil
6 Cups Balsamic Vinegar
72 Pieces Garlic, whole clove, peeled, crushed
1 1/2 Cups Rosemary, roughly chopped
1 Cup Kosher Salt
In a resealable plastic bag, combine all ingredients together. Seal bag, pressing out as much air as possible.
Chill steak in marinade for ~12 hours, flipping the bag over ~6 hours in to ensure steak is submerged in marinade.
1 Cup Steakhouse Seasoning
6 quarts Mayonnaise
In a mixing bowl, whisk mayonnaise and seasoning together until thoroughly combined. Transfer to a squeeze bottle and keep chilled.