Teriyaki Steak Roll-ups
from the video
Dinner Roll-Ups 4 Ways
by Vaughn Vreeland
for 8 roll-ups
1 lb flank steak, or skirt steak
½ cup soy sauce
3 garlics, 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
1 zucchini, cut into matchsticks
16 stalks asparagus, halved
1 red onion, sliced
sesame seed, for serving, to taste
toothpick, to skewer
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
Roll the steak up over the vegetables and secure it with a toothpick.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about one minute longer and remove from heat. Top with sesame seeds.
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