Spring is here and summer is just around the corner and that means its grilling season in N.H. This recipe is super simple and can be adjusted to anyway your family would like. I used a red bell pepper, asparagus and carrots but you could add onion or zucchini if you wanted. This recipe needs a little time to marinate but other than that it’s simple to get on the table. It also cooks fairly quick as the steak is sliced thin or lightly pounded if needed. The trick to the recipe is slicing your vegetables into thin matchsticks. Jim had two helpings and requested it again for next week! This recipe goes in the win category for me!
INGREDIENTS
1 Pound of steak can be flank steak or skirt steak
1/2 cup of low sodium tamari
3 cloves of minced garlic
3 Tablespoons of honey
1 lime, juiced
1 teaspoon sriracha
1 bell pepper cut into matchsticks
1 carrot cut into matchsticks
8 stalks of asparagus cut in half
Toothpicks or small skewers, soaked in water
DIRECTIONS
In a baking dish or a ziplock bag add the steak and mix the tamari sauce, garlic, honey, lime juice and sriracha add to the steak and let marinate in the refrigerator for 1 to 4 hours.
Once marinated remove from the fridge, add the marinade from the bag into a small saucepan.
slice the steak and pound the steak thin if needed, you want them to be equal rectangles place a few slices of each your veggies on a slice of the marinated steak making sure they are all about the same length. Roll the steak around the vegetables and secure with the soaked skewers.
Heat the marinade over medium heat and bring to a boil, reduce heat and let simmer for 3-4 minutes and remove from heat.
Grill the steaks over medium heat and cook until your desired doneness. While cooking use the reserved marinade to baste the steaks as they cook. Serve warm.
Enjoy!
Anne
