Recipe Friday- Steak & Veggie Rolls

February 15, 2019

Recipe Friday is our recurring blog showcasing recipes featuring items we have on sale in our ad for the week. 



½ cup San-J Teriyaki Stir-Fry & Marinade

3 tablespoons avocado oil

1 tablespoon chopped fresh cilantro

1½ pounds flank steak

4 Fresh Asparagus Spears, trimmed and cut crosswise into 3-inch pieces

3 green onions, trimmed and cut crosswise into 3-inch pieces

½ medium Red Bell Pepper, thinly sliced

½ cup matchstick-cut carrots

2 teaspoons sesame seeds

1. In large zip-top plastic bag, combine marinade, 2 tablespoons oil and cilantro. On cutting board, place steak between 2 pieces of plastic wrap; with fl at end of meat mallet, pound steak to flatten to ¼-inch thick. Remove plastic wrap; cut steak into 12 pieces (about 3 x 5 inches each). Transfer steak to plastic bag; seal bag, pressing out excess air, and refrigerate 1 hour.


2. Remove steak from marinade; reserve marinade. On cutting board, lay steak pieces fl at with short ends towards you; place asparagus, onions, pepper and carrots horizontally over center of steak pieces. Starting from short end, tightly roll steak around vegetables to enclose; secure with toothpicks.


3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add steak rolls and cook 4 minutes, turning ¼ turn every minute. Add reserved marinade; cook 1 minute, turning rolls to coat. Remove rolls from skillet; carefully remove toothpicks. Sprinkle rolls with sesame seeds; serve with marinade in skillet.


Approximate nutritional values per serving: 397 Calories, 24g Fat (7g Saturated), 72mg Cholesterol, 870mg Sodium, 12g Carbohydrates, 1g Fiber, 8g Sugars, 6g Added Sugars, 32g Protein




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