TERIYAKI STEAK ROLLS

4 Servings

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Nutrition

334 Calories

29g Protein

Ingredients

Steak Marinade:

1/2 cup soy sauce

1 lime juiced

3 cloves of garlic minced

2 tbsp ginger grated

2 tbsp honey

1 tbsp sriracha (depending on how hot you want it)

1 tbsp sesame seeds

The Rest:

1.16 lbs skirt steak

1 red bell pepper julienne cut

1 carrot julienne cut

1 zucchini julienne cut

1 red onion sliced

Preparation

1. Prepare steak marinade - add soy sauce, lime, garlic, ginger, honey, sriracha and sesame seeds to a bowl and whisk well. Add skirt steak and marinade to a Ziplock bag. Release all air, seal shut and massage into steak. Refrigerate for at least one hour

2. Wash and cut vegetables accordingly. Set to the side. Once steak is marinated, remove from Ziploc and set the remaining marinade to the side. Slice into 8 even pieces. Add red bell pepper, carrot, zucchini and red onion to the center of the steak. Roll and seal with a skewer*

3. Add remaining chicken marinade to a small sauce pan on medium heat until sauce reduces and gets thick**. Once thick, remove from heat and set to the side

4. Set large pan to medium high heat. Once pan is hot, add steak skewers smooth side down. Cover and cook for about 5 minutes before flipping over. Once flipped over, brush reduced sauce on top and cover, cooking for an additional 3 minutes

5. Remove from heat and top with sesame seeds

6. Add remaining vegetables to the same sauce pan and cook until soft

*NOTE: Read instructions on the cooking skewers - you will have to soak so they don't burn

**NOTE: If the sauce needs some help thickening, add 1 tsp combined with water (well combined) to sauce and mix until thick