BEEF AND ASPARAGUS NEGIMAKI

Beef and Asparagus Negimaki image

Provided by @MakeItYours

Number Of Ingredients 9

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1/3 c. hoisin sauce
1/3 c. 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 (See how-to, below)
1 lb. asparagus, trimmed to about 6-in each
8 scallions
1 tbsp. olive oil

Steps:

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 bowl and toss to coat; let sit 15 minutes. Meanwhile, heat grill to medium-low. 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 tsp sesame seeds.