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Teriyaki Steak Roll-ups

Tuesday, March 19, 2019 Edit
Teriyaki marinated steak filled with bell pepper, zucchini and asparagus and grilled!

Teriyaki Steak Roll-ups

Ingredients
  1. 1 lb  flank steak, or skirt steak (455 g)
  2. ½ cup  soy sauce (120 mL)
  3. 3 cloves garlic, minced
  4. 1 tablespoon  ginger, grated
  5. 2 tablespoons  honey
  6. 1 lime, juiced
  7. 1 teaspoon  sriracha sauce, optional
  8. 1 bell pepper, cut into matchsticks
  9. 1 carrot, cut into matchsticks
  10. ½ zucchini, cut into matchsticks
  11. 16 stalks asparagus, halved
  12. 1 red onion, sliced
  13. sesame seed, for serving, to taste
  14. toothpick, to skewer

Preparation
  • 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.
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