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By: Jeff Moran
This wild game version of Japanese negimaki rolls are an easy fan favorite, and a great way to add some different flavors to the dinner plate.
Makes: 4 servings
Active Time: 40-45 min
1. Pictured is a 1.5 lb chunk of elk hind quarter, similar to a roast curt. If you don't butcher your own meat or have roasts left, skirt steaks work well from the store2. Cut the steak flat lengthwise and use a mallet to pound the steaks flat to around 1/4th inch or slightly smaller3. Mix hoisin, water, tomato or honey, vinegar, sesame oil, pepper flakes and sesame seeds into a bowl. Set aside
4. Break off blunt ends of asparagus and slice scallions length wise5. Add asparagus, scallions, olive oil, salt and pepper together in a large bowl.6. Preheat grill to 300-325 degrees
7. On a side dish, brush sauce mixture onto both sides of the steaks. Divide the asparagus and scallions into equal bundles.Roll steaks over the bundles and thread a skewer through the roll to hold everything together
8. place steak rolls on grill seam-side down and cook for 4-5 minutes each side. Turn off half the grill and move steaks to unheated side and cook for additional 5 minutes.9. Remove from grill and brush each bundle with some of the extra sauce mixture. Serve with the remaining sauce for dipping if desired.
Side note: Asparagus will be a little crunchy. If you prefer more cooked asparagus, steam asparagus for a few minutes before tossing with oil and being rolled in the steaks.Be sure to stay tuned for more great recipes by Jeff, and follow him on Instagram @relentlesshntr_208