This is one roll you’ll never feel guilty about eating. And I know A LOT about guilty feelings after eating. Especially after that pint of haagen dazs I just scarfed (caramel cone is delicious btw). But on those random days i decide to have protein, this is the way to go. So juicy, tender, and delicious, this sexy dish will have you falling in love at the dinner table. Warning: side effects include bursting out in love song, a desire to keep eating, and an insatiable apetite for a member of the opposite sex. Do not take with alcohol or these effects may be enhanced. Boys, this dish will certainly make them good girlz go bad.
But really, a dry red wine would go AMAZINGLY with this. Do it. Serve it up with my Spiced Fries.
1/2 lbs beef steak, flattened/pounded out to at least 8 inches long by 8 inches wide
5 scallion greens, cut to the width of the steak
4-5 toothpicks soaked in water.
For the Sauce, you’ll need 2x every ingredient below (1 to marinade the meat in, and the 2nd to cook with the veggies)
1/4 cup Mikee’s sesame teriaki sauce
1 clove garlic, grated
1/2 inch knob fresh ginger, grated
1-2 tsp sriracha, to taste
1/2 tsp coriander seeds, lightly toasted and crushed (or 1/4 tsp ground coriander)
1/2 lemon, juiced
1 tsp sesame oil
a little olive oil if your steak is very lean
1 small onion, cut in half and sliced
1 bunch broccolini, cut into florets
Combine the ingredients for the marinade in a bowl and add the meat; massage the marinade into it let it marinade for up to 1 hour in the fridge. Remove it from the fridge and allow it to come to room temperature before continuing.
Heat a Frying Pan on the stove with a litte olive oil. Also Preheat your oven to 400F and line a baking sheet with foil. Lay out the meat on a working surface and lay the scallions all over it. Roll the meat up tightly, and seal the seam with the toothpicks. Lay the roll seam side down in the frying pan and sear it for about 2-3 min on high heat on each side to get a nice caramelization going.
Once the meat has seared, transfer it on to your baking sheet and bake in the oven for 15 minutes for well done.
Remove from oven and cover with foil so it can rest.
Slice the roll into about 6 1inch thick pieces.
In the same frying pan you had seared the meat in, while the roll is baking, saute the onions in the pan drippings. Only add extra oil if needed so they don’t burn. Once the onions begin to caramelize, in about 10-15 min over medium/high heat, add the broccolini and your second batch of marinade, and allow to cook together for about 3-5 min.
To plate, put some arugula or spinach on the plate and drizzle with a bit of lemon juice. Then place the saute’d veggies, and the beef negimaki on top. Drizzle with the juice formed on the baking sheet or with the veggie marinade.