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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
    Calories 146
    Fat 4g
    Carbs 8g
    Fiber 0g
    Sugar 6g
    Protein 17g

Estimated values based on one serving size.

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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!
 

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