| 1 1lb piece flank steak |
 |
1 cup rice vinegar |
| 1 cup soy sauce |
|
¼ cup honey |
| 3-4 Tbsp finely minced ginger |
|
12 spears asparagus |
Prepare the Asparagus:
Blanch the asparagus in a pot of boiling salted water for 1-2 minutes, until just tender. Drain and place immediately into a bowl of ice water. Chill for a few minutes then drain and set aside.
Prepare the Flank Steak:
Cut flank steak with the grain, holding a large knife at a 30 degree angle to the cutting board, into 12 1/8 – ¼ inch slices (about 2 inches wide). Working 2 slices at a time, arrange slices on a large sheet of plastic wrap, then fold plastic wrap over top of beef slices so it covers both sides. Using the flat side of a meat pounder (or bottom of a heavy flat skillet) pound out the slices to about 1/8 -1/16 inch thick
Assemble Rolls:
Arrange 3 slices side by side on a large cutting board, overlapping slightly. Place 3 spears of asparagus along the bottom edge of the beef. Carefully roll the beef tightly around the asparagus. Tie the roll in 3-4 places using kitchen twine (where the slices overlap). Repeat this process with 3 more rolls. Place the rolls in a 1 ½ -2 inch deep dish.
Make the Marinade:
Combine honey, rice vinegar, soy sauce and ginger and whisk together. Pour the marinade over top of the rolls and allow to marinate for at least 2 hours (ideally 6-8 hours, the longer the better).
Cook the Rolls:
The rolls can be cooked either in a hot pan, with some oil, or on the grill at high heat. The idea is to sear and caramelize the outside of the rolls while leaving the centers fairly rare. 1-2 minutes for rare to med rare, 2-3 minutes for medium to med. well.
Serve the Rolls:
Using a sharp pair of scissors, cut off the string and remove, then slice the rolls into 1 inch thick pieces. Arrange on a serving platter and enjoy! |
