Teriyaki Steak Roll Up
1 lb steak, pounded thin or "sandwich" cut
1/2 cup soy sauce
4 cloves minced garlic
1 tbs grated ginger
2 tbs honey
Juice of 1 lime
1 tbs of favorite hot sauce, Sriracha traditionally, but this is optional
1 bell pepper, cut into strips
2 portabella caps, cut into strips
16 stalks asparagus, cut in half
1 red onion, thinly sliced
In a gallon bag, mix soy sauce, garlic, ginger, honey, lime juice and hot sauce. Add the beef, seal the bag and massage marinade into beef. Refrigerate up to 4 hours.
While the beef is in the refrigerator, blanch your asparagus stalks in boiling water, then add to a bowl of ice. Pan fry the portabella slices to make sure they will cook through.
Once the beef is marinated, cut it into 8 rectangles as close to the same size as possible (i sauteed the meat i trimmed off for a snack while grilling). Place a couple of each of the veggies in the middle of the steak. Roll the steak over the veggies. If it won't stay rolled, secure with a toothpick.
Pour the leftover marinade into a small saucepan and bring to a boil. When it starts to thicken, in one to 2 minutes, shut off the burner and use this as a glaze for the rollups.
Heat your grill on Med-Hi heat and put the roll ups on it. Cook for roughly 3 minutes before turning to the other side and brushing with the glaze. Cook for another minute or until the steak is cooked to your liking. Plate, drizzle with a little extra glaze and sprinkle with sesame seeds. Serve hot.
September is everyone's last huzzah for summer with the last of the pool days and big outdoor gatherings. We have chosen the newly released Zinfandel, Red Arrow, for this month due to it's wonderful flavor profile with grilled meats, specifically beef dishes like hamburger or steak. Like the majority of our other dries, this red wine was fermented and cold stabilized in a stainless steel tank. This allows the flavor of the grape itself to shine through.