All you need:
1 (12 oz) New York strip steak
1/2 c. hoisin sauce
2 tbsp lime juice
1 tbsp Hy-Vee honey
1 clove garlic
1 tsp kosher salt
1 tsp peeled and grated fresh ginger
1 tsp sesame oil
1 tsp chile-garlic sauce, such as sriracha
1/2 tsp Hy-Vee crushed red pepper flakes
1/4 tsp Hy-Vee black pepper
12 wooden toothpicks
12 asparagus spears
1/2 red bell pepper
1/2 medium zucchini
1/2 medium summer squash
All you do:
Trim fat from steak. Cut steak lengthwise into 12 thin slices. Place steak in a large resealable plastic bag set in a shallow dish.
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.
Soak toothpicks in water for at least 30 minutes before grilling.
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.
Drain steak, reserving marinade.
Gather one of each vegetable; wrap a steak strip around the vegetables and secure with a toothpick. Continue with remaining beef strips.
Heat reserved marinade in saucepan to boiling.
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.
To serve, transfer steak rolls to a platter and brush with remaining marinade.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 1.5g
Trans fats: 0g
Daily nutritional values:
6% vitamin A
20% vitamin C