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Flank Steak Roll Ups

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Flank Steak Roll Ups

Makes 25 to 30 roll ups

  • 4 (8-ounce) Certified Piedmontese flank steaks
  • 1 each red and yellow bell peppers, julienned
  • 1 package beech mushrooms (or substitute button mushrooms)
  • 1 Chinese eggplant, cut into batons (optional)
  • 1 red onion, julienned
  • 1 bunch asparagus, cut into 1½-inch pieces
  • 1 bunch green onions, cut into 1½-inch pieces
  • ¼ cup chile oil
  • ¼ cup soy sauce
  • 2 tablespoons chopped scallions, green parts only
  • Wooden skewers, soaked in water
  • For The Marinade:
  • 3 cloves garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon Sriracha
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chile sauce

In a blender, combine marinade ingredients and blend until smooth. Using a sharp knife, slice the steaks at a 45-degree angle into thin strips. Submerge the steak in the marinade, cover, and refrigerate for at least 2 hours, or overnight.

Preheat a grill to 350°F and use a paper towel soaked in olive oil and a pair of long-handled tongs to oil the grate. When ready to assemble, lay the steak strips flat on a cutting board. Arrange two pieces of each sliced vegetable on each piece of steak. Roll up each steak piece and skewer so the meat is tightly wrapped around the vegetables. Grill the steak rollups, rotating as needed until cooked evenly. Meanwhile, in a bowl, combine the chile oil, soy sauce, and scallions. Drizzle the sauce over the skewers, or serve on the side.

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