May 05th, 2020

Teriyaki Steak Roll Ups

SERVINGS: 4
DIETARY: Dairy-Free, Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/8 min

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Teriyaki Steak

• 32 oz. thin flank steak, portioned out into 8 4 oz. cuts
• 1/2 c. soy sauce
• 3 cloves garlic, diced very finely
• 1 tbsp. grated fresh ginger
• 1 lime, juiced
• 2 tbsp. honey
• salt and pepper

Vegetables

• 8 sprigs asparagus, halved 
• 8 green onions, halved
• 2 yellow bell peppers, cut into small thin strips
• 2 portabello mushroom caps, cut into small thin strips
• 2 tbsp. olive oil
• salt and pepper

1. Whisk together the soy sauce, garlic, ginger, lime juice, honey, and salt and pepper in a large bowl.  Put the portioned steak into the bowl and mix together so each piece is coated.  Marinate in the fridge for 30 min.
2. Grease the grill and preheat to high heat.  
3. Distribute the oil on the veggies evenly and add salt and pepper.  Fill each portion of steak with veggies in the middle and fold the left and right side in.  Be sure to distribute the veggies evenly. 
4. Place the crease side down on the grill to ensure the steak does not unravel.  You can also put a toothpick through the steak as well.
5. Grill on each side for about 4 min covered, remove from the grill, and let rest for about 5 min.  

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"Me Cuisine" Tips

• You can also do the roll ups with chicken, just cook for an extra 2-3 min on each side.
• I used honey to make the teriyaki marinade less sweet, but you can replace it with brown sugar for more of an authentic flavor.
• Serve over rice and drizzle spicy mayo on top.  Tastes so good!