Teriyaki marinated steak filled with bell pepper, zucchini and asparagus and grilled!
Ingredients
1 lb flank steak, or skirt steak (455 g)
½ cup soy sauce (120 mL)
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 stalks asparagus, halved
1 red onion, sliced
sesame seed, for serving, to taste
toothpick, to skewer
Preparation
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
Roll the steak up over the vegetables and secure it with a toothpick.
