Steak Wrapped Asparagus with Soy Glaze
adapted from a recipe in Cuisine at Home magazine.
Scallions can be substituted or used in addition to the asparagus spears. The steak rolls can also be cooked in on a hot grill pan or grill.
makes about 30 rolls
1/2 cup soy sauce
4 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons seasoned rice wine vinegar
1 teaspoon sesame oil
1 tablespoon brown sugar
1 1/2 to 1 3/4 pounds of flank steak
1 pound fresh asparagus spears
scallions, thinly sliced for garnish
Preheat oven to 450 degrees. Place a baking rack in a large baking sheet. Set aside.
In a small bowl, combine soy sauce, mirin, seasoned rice wine vinegar, sesame oil, and brown sugar. Set aside.
Lay steak flat on a cutting board. Slice very thin pieces against the grain and on an angle. You should have about 30 pieces of very thin steak. Cut the tough bottoms off the asparagus spears. Cut the remainder of the spears into 2 equal-sized pieces. Take one piece of meat and lay flat with the skinny end facing you. Place 2 pieces of asparagus at the end and roll up jelly roll style. Place in a large shallow glass dish. Roll remaining steak and asparagus. Pour marinade over rolls. Marinate for at least 30 minutes and up to a few hours, turning the rolls so the marinade evenly coats all sides.
After the marinating time, place the steak rolls on the prepared baking rack and sheet. Roast for about 8 to 10 minutes until browned and slightly charred. Meanwhile, pour any remaining marinade in a small pot and bring to a boil for about 3 - 5 minutes. Pour over steak rolls when they are taken out of the oven.
Top rolls with sliced scallions and serve with fluffy rice.