Teriyaki Steak Roll-Ups
Teriyaki Steak Roll-Ups
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3.7586207 (29 rated)

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.


  • Marinade

    • 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
  • Roll-ups

    • 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!

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