Featured Wine

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

Filling

1 bell pepper, cut into strips

2 portabella caps, cut into strips

16 stalks asparagus, cut in half

1 red onion, thinly sliced

Sesame seeds

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.