Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Teriyaki Steak Roll-ups

by Vaughn Vreeland • featured in Dinner Roll-Ups 4 Ways

Ingredients

for 8 roll-ups

  • 1 lb
    flank steak, or skirt steak (455 g)
  • ½ cup
    soy sauce (120 mL)
  • 3 cloves garlic, minced
  • 1 tablespoon
    ginger, grated
  • 2 tablespoons
    honey
  • 1 lime, juiced
  • 1 teaspoon
    sriracha sauce, optional
  • 1 bell pepper, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • ½ zucchini, cut into matchsticks
  • 16 stalks asparagus, halved
  • 1 red onion, sliced
  • sesame seed, for serving, to taste
  • toothpick, to skewer

Advertisement

Preparation

  1. In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
  2. Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
  3. Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
  4. Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
  5. Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
  6. Roll the steak up over the vegetables and secure it with a toothpick.
  7. In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
  8. Boil for about one minute, take off the heat, and set aside to use as a glaze.
  9. In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
  10. Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
  11. Cook for about one minute longer and remove from heat. Top with sesame seeds.
  12. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this