#summer is about #fresh #ideas & #flavors, and when it comes to #grilling there is more to cooking out than steaks and burgers. Using @lifesmartproducts #Kamado #grill means you can cook confidently, all throughout the day. Beef Negimaki grilled slowly over hickory #lumpcharcoal tastes great!
1/3 cup. hoisin sauce
1/3 cup. mirin
2 tbsp. rice vinegar
2 tsp. toasted sesame oil
3 tsp. toasted sesame seeds, divided
1 lb. flank steak, butterflied, and pounded 1/16-in. thick
1 lb. asparagus, trimmed to about 6-in each
1 tbsp. olive oil
- In a medium bowl, whisk together hoisin sauce, mirin, rice vinegar, sesame oil, and 2 tsp sesame seeds to combine. Transfer half (about 1/2 cup) to a small measuring cup.
- Cut pounded flank steak into 3- by 4-in strips, add to the bowl, and toss to coat; let sit 15 minutes.
- Meanwhile, heat grill to medium-low (350-375) Thinly slice 1 scallion and set aside for serving. Quarter remaining 7 scallions lengthwise, then trim them to 6 inches long. Trim asparagus to 6 inches long. Toss scallions and asparagus in olive oil.
- Taking a strip of steak, place 1 scallion quarter and 1 asparagus stalk perpendicular to the 4-inch side. Roll and secure the steak with a toothpick through the vegetables. Repeat with remaining meat and vegetables.
- Grill covered, basting twice with reserved marinade, until lightly charred and just cooked through, about 2 minutes per side.
- Remove toothpicks and serve immediately, sprinkling with sliced scallion and remaining teaspoon sesame seeds.