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)