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Teriyaki Steak Roll-Ups

SERVINGS
8
RATE THIS RECIPE
(58)
Teriyaki Steak Roll-Ups
Tasty
SERVINGS
8
RATE THIS RECIPE
(58)

Ingredients

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
  • Chef notes

    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.

    Preparation

    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!