Hy-Vee Recipes and Ideas

Directions

1. Step1
   Trim fat from steak. Cut steak lengthwise into 12 thin slices. Place steak in a large resealable plastic bag set in a shallow dish.
2. Step2
   For honey-hoisin marinade, in a small bowl combine hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes and black pepper. Pour marinade over steak in bag; seal bag. Turn to coat steak. Marinate in the refrigerator for 4 to 12 hours, turning bag occasionally.
3. Step3
   Soak toothpicks in water for at least 30 minutes before grilling.
4. Step4
   Cut asparagus spears from the top into 2-1/2-inch lengths; reserve bottom of spears for another use. Cut bell pepper, zucchini and summer squash into 2-1/2-inch long matchstick-size pieces. Set aside.
5. Step5
   Preheat grill.
6. Step6
   Drain steak, reserving marinade.
7. Step7
   Gather one of each vegetable; wrap a steak strip around the vegetables and secure with a toothpick. Continue with remaining beef strips.
8. Step8
   Heat reserved marinade in saucepan to boiling.
9. Step9
   Place steak rolls on a lightly greased grill rack directly over medium coals. Grill for 3 to 5 minutes or until steak is done, turning once and brushing with marinade.
10. Step10
    To serve, transfer steak rolls to a platter and brush with remaining marinade.