Marinating the meat adds a ton of flavor and helps tenderize it. The great part of this recipe is the marinade does double duty as a flavor infuser and a glaze.
Technique tip: Soaking your toothpicks in water for 20 minutes prior to using them will prevent burning.
- 1 pound skirt or flank steak
- 1/2 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
- 1/2 zucchini, cut into matchsticks
- 16 stalks asparagus, cut in half
- 1 red onion, sliced
- Sesame seeds, for serving
1. In a baking dish, mix the soy sauce, garlic, ginger, honey, lime juice and Sriracha.
2. Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
3. Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
4. Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
5. Roll the steak up over the vegetables and secure it with a toothpick.
6. In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
7. Boil for about one minute, take off the heat and set aside to use as a glaze.
8. In a grill pan or on the grill over medium-high heat, place your steak roll ups and cook for about 2-3 minutes.
9. Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
10. Cook for about one minute longer and remove from heat. Top with sesame seeds.
11. Serve warm and enjoy!