Teriyaki Steak Roll-ups

By toobze

Ingredients

• 1 lb flank steak, or skirt steak
• ½ cup soy sauce
• 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

Details

Servings 4
Preparation time 240mins
Cooking time 270mins
Adapted from tasty.co

Preparation

Step 1

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.