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Teriyaki Steak Roll-Ups

Teriyaki Steak Roll-Ups

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Teriyaki Steak Roll-Ups

Here is what you’ll need!

Teriyaki Steak Roll-Ups recipe
Servings: 8

Teriyaki Steak Roll-Ups


1 pound skirt or flank steak
½ cup soy sauce
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 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving


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.
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. Soaking your toothpicks will prevent burning.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about one minute longer and remove from heat. Top with sesame seeds.
Serve warm and enjoy with dad!

Enjoy and don’t forget to comment below

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