As I typed that title, I am not sure if I like it. It is fairly accurate to what this dish is, but something about it seems off. However, I cannot come up with anything better, so it is staying haha. This is a meal that I made on a whim and had no idea how it would turn out. I figured wrapping vegetables in meat can’t be bad, so I went for it and made a teriyaki sauce to go with it. Turns out it was pretty tasty, but I didn’t count for logistics and how to eat it, as it kind of fell apart as I cut into it. Still tasted good though!
Ingredients
- Flank steak, pounded thin and cut into large strips
- Salt and pepper
- Carrots, peeled and cut into sticks
- Asparagus
- Green onions
- 1/2 yellow onion, sliced
- 1/2 cup Soy sauce
- 2 tbsp honey
- 2 tsp ground ginger
- 3 tbsp rice vinegar
- 2 tsp sesame oil
- cornstarch
- toothpicks
Directions
- Salt and pepper the steak to taste
- Blanch the carrots and asparagus in boiling water (~1-2 minutes)
- Roll a carrot stick, asparagus stalk, and green onion in a flank steak strip and close with a toothpick
- Do this with remaining steak strips and vegetables
- On a grill pan (or grill, or large frying pan), cook the steak rolls (~2 min each side)
- Let the steak rolls rest and grill onions
- For the teriyaki sauce, in a small sauce pan, combine the soy sauce, honey, ginger, vinegar, and sesame oil on medium heat
- Once combined and simmering, add mix of cornstarch and water to desired thickness
- Brush the teriyaki sauce over the steak rolls and serve (I served over sautéed kale)
Chivalrous Cooking 