Teriyaki Steak Roll-ups

Name: Teriyaki Steak Roll-ups
Total time: 30
Yield: 8
Ingredients: 1 lb flank steak or skirt steak; ½ cup soy sauce; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons honey; 1 lime, juiced; 1 teaspoon sriracha sauce, optional; 1 bell pepper, cut into matchsticks; 1 carrot, cut into matchsticks; ½ zucchini, cut into matchsticks; 16 stalks asparagus, halved; 1 red onion, sliced; sesame seed, for serving

Recipe by Vaughn Vreeland from tasty.co

Dinner 30 Mins.

Ingredients

8 servings

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1 lb flank steak or skirt steak
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½ cup soy sauce
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3 cloves garlic, minced
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1 tablespoon grated fresh ginger
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2 tablespoons honey
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1 lime, juiced
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1 teaspoon sriracha sauce, optional

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1 bell pepper, cut into matchsticks
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1 carrot, cut into matchsticks
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½ zucchini, cut into matchsticks
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16 stalks asparagus, halved
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1 red onion, sliced
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sesame seed, for serving

Instructions

Place the steak in a baking dish, then add the soy sauce, garlic, ginger, honey, lime juice, and Sriracha, if using, and turn to coat the meat evenly.
Lightly massage the marinade into the steak and cover. Refrigerate for 1-4 hours.
Meanwhile, place a handful of toothpicks in a bowl and pour water over the toothpicks until completely submerged. Soaking 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 around the vegetables and secure with a toothpick.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
Heat a grill pan or grill to medium high heat. Place the steak roll-ups on the pan or grates and cook for 2-3 minutes. Flip and use a heat-safe brush to brush with the glaze. Cook for about 1 minute longer, then return from the heat.
Sprinkle the steak roll-ups with sesame seeds.
Enjoy!