Roll up a colorful beef main dish for a fun restaurant-quality dinner. While the rolls are perfectly portioned for dinner, they could also be served as a festive appetizer at your next cocktail party.
1 pound flank steak, trimmed
1/4 cup low-sodium soy sauce
2 1/2 tablespoons rice wine vinegar, divided
2 tablespoons mirin (sweet rice wine)
1 teaspoon dark sesame oil
48 (1 1/2-inch-long) pieces green onion tops (about 16 onions)
48 (1 1/2-inch-long) red bell pepper strips (about 1 large pepper)
How to Make It
Cut steak diagonally across grain into 16 thin slices. Combine steak, soy sauce, 1 tablespoon vinegar, mirin, and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally.
Remove steak from marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of steak slice. Roll up; set aside, seam side down. Repeat procedure with remaining steak strips, onion pieces, and bell pepper pieces.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Place beef rolls in pan, seam side down; cook 7 minutes, turning once.
While beef rolls cook, bring reserved marinade to a boil over medium-high heat; cook 3 minutes. Remove from heat; stir in remaining 1 1/2 tablespoons vinegar. Drizzle sauce over rolls.
Spicy ginger noodles: Combine 3 cups hot cooked linguine, 1 tablespoon canola oil, 1 1/2 teaspoons grated peeled fresh ginger, 1 teaspoon dark sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper.
I made this exactly as the recipe directs and they come out very nicely. I also made the ginger noodles and while the flavors weren't anything extraordinary it was a fun little meal. I also think these would make good appetizers so I'd like to try that. I'm wondering if they would still be good cold.
I cut the strips and then marinated them for about 5 hours. I had to use toothpicks to secure the rolls and it was a bit more work than I felt like doing, but the finished product was pretty and ultimately worth it. The meat was very tender. I'd probably even marinate them longer next time. I used a grill rack on our Traeger grill and the flavor with the sauce was outstanding. Served with cold soba noodles and cucumber salad for a nice Asian-inspired meal. Everyone loved it.
Absolutely love this. Make as an entrée, grill them on skewers along with separate skewers of veges - usually mushrooms, yellow squash and onions. Serve with brown/wild rice blend. So healthy and great tasting. As was suggested by others marinade a bit longer but works either way.
Absolutely delicious! I usually marinate the meat for about 2 hours to give it extra flavor. Sometimes I slice the flank steak horizontally so it's not quite as thick. The meat was very tender and had an excellent flavor. I served it with the spicy ginger noodles. Definitely a hit with the family.
Followed recipe except used flat iron steak. We sliced thin, across the grain, and thinly sliced the peppers and onions. No problems rolling the steak and no need to use toothpicks to keep together. I did marinate the steak approximately 3 hours and the taste was wonderful. Family loved the meal including the noodles, which I made without the ginger since I was out; flavor was nice.