Recipe
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 tenderloin steaks (1-1/2 pounds total) | ||
| ¼ c. reduced-sodium tamari | ||
| ¼ c. seasoned rice vinegar | ||
| 1 ½ tbsp. red miso | ||
| 1 tbsp. Demerara sugar or brown sugar | ||
| ½ tsp. toasted sesame oil | ||
| 1 tbsp. salt | ||
| ½ lbs. kale | ||
| 8 green onions | ||
| Vegetable oil, for oiling grill | ||
| Nonstick olive oil spray | ||
| ¼ c. toasted sesame seeds, for garnish |
Directions
- Line work surface with a sheet of parchment paper. Using a meat mallet, pound each steak into 1/8-inch thickness.
- In a small bowl, whisk together tamari, seasoned rice wine, red miso, sugar and sesame oil. Spread 1 teaspoon on each side of the beef. Cover and refrigerate for 1 hour. Reserve the remaining marinade.
- Meanwhile, add 1 tablespoon salt to a large pot of water. Bring to a boil. While water is boiling, de-stem kale by holding the thick stem with one hand. Between two fingers of your other hand, strip the leaves of kale from the stem. Discard stems and rinse kale well to rid of any dirt.
- Meanwhile, add 1 tablespoon salt to a large pot of water. Bring to a boil. While water is boiling, de-stem kale by holding the thick stem with one hand. Between two fingers of your other hand, strip the leaves of kale from the stem. Discard stems and rinse kale well to rid of any dirt.
- Add kale to water and cook the kale until bright green, just under 2 minutes. Immediately drain, run under cool water to stop the cooking and lightly squeeze out the excess water.
- On a clean work surface, lay out a slice of beef in front of you so the widest portion is spread out in front of you, like a book would be.
- Slice one scallion into quarters and lay slices across the lower edge of meat. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat.
- Carefully roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.
- Light a grill or preheat a grill pan. Clean and oil the grill grate.
- Spray the rolls with non-stick olive oil spray. Grill the rolls over high heat until charred, 2 minutes, turning occasionally.
- Brush the rolls with some marinade and grill for a few seconds more, until glazed.
- Transfer the rolls to a cutting board surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths.
- Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve immediately.