Beef & Asparagus Negimaki Rolls

By sltaylor

Ingredients

• 3 tablespoons hoisin sauce
• 3 tablespoons water
• 1 tablespoon tomato paste
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon crushed red pepper
• 1 bunch asparagus (about 1 pound), trimmed
• 1 bunch scallions, trimmed and halved crosswise
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/4 pounds skirt steak (see Tip), trimmed
• 2 teaspoons toasted sesame seeds

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat one side of the grill to medium-high (or build a medium-high-heat fire on one side of a charcoal grill); leave the other side unheated.

Mix hoisin, water, tomato paste, vinegar, sesame oil and crushed red pepper in a medium bowl until smooth. Spoon 2 tablespoons of the mixture into a small bowl. Set the rest aside.

Toss asparagus, scallions, canola oil, salt and pepper in a large bowl.

Cut steak in half lengthwise, then cut each long strip in half crosswise to make four 2-by-6-inch pieces. Pound any uneven pieces to a 1/4- to 1/2-inch thickness. Brush the top side of the steak pieces with the 2 tablespoons of sauce. Divide asparagus and scallions among the steak pieces, placing the bundles across the middle. Fold and roll the steak over the bundles and thread a skewer through the overlapping ends of the steak and through the bundle to hold the rolls together.

Place the rolls seam-side down on the hot side of the grill for 5 minutes. Turn and grill until the second side is beginning to char, about 5 minutes more. Move the rolls to the unheated side, cover and cook for about 5 minutes more for medium steak.

Remove from the grill. Brush the steak with some of the reserved sauce and sprinkle with sesame seeds. Serve with the remaining sauce for dipping.