Beef Negimaki
Ingredients
- 1 (1 to 2 lbs) 3-inch thick ribeye steak, thinly sliced (ask the butcher to freeze first, and then slice for you on the deli slicer, see photos)
- scallions, as needed
- good quality teriyaki sauce, for brushing
- sesame seeds
Marinade per 1 lb meat:
- 3 garlic cloves, crushed
- juice of 1 lemon
- ½ cup honey
- ½ cup soy sauce
Instructions
- Combine all marinade ingredients. Add meat and marinate for 30 minutes to 1 hour. You do not want to leave this overnight as the meat is thin and will begin to break apart if left for too long.
- Lay slices of meat on the cutting board. Add scallion and trim scallion to fit the width of the slice (see photos). Roll up until scallion is covered, using about half of the slice of meat. (You should be able to two roll-ups on average from each slice of meat. You don’t want to use the whole slice–then the rolls will be too thick. Skewer two roll-ups on each skewer (we used two skewers to hold both sides closed. Narrower rolls are fine with one skewer).
- Roll-ups can be frozen at this point if prepared ahead. Thaw completely before grilling.
- Before serving, grease a grill pan. Add skewers and cook for 3-4 minutes per side, until darkened. Brush with teriyaki sauce and sprinkle with scallions and sesame seeds.
- If Beef Negimaki is cooked ahead, keep in a warm spot until serving. They’re best when grilled fresh but we have also rewarmed them on top of the Crock-Pot for Shabbos morning with decent results.
