Negimaki

Directions

1. Cut the steak into sections that are about 4” squares.
2. Pound the steaks out to 1/8” thick.
3. Place the steaks in a ziplock bag and pour in the Thai fighter. Massage the bag to spread the sauce over all the meat.
4. Set the meat in the fridge to marinate for 4 hours (up to 24 hours)
5. Cut off the bottom ¼” of the green onions and discard.
6. Cut the green onions in ½, separating the green and white parts.
7. Bring a saucepot of salted water to a boil. And have an ice bath ready
8. Drop the white parts of the green onions into the water. 15 seconds later drop in the green parts.
9. After another 15 seconds, remove all the green onions and place them in the ice bath to chill rapidly.
10. Once cool, place the green onions on a tray with paper towel to dry.
11. Remove the steak from the bag and lay them out of a tray.
12. Distribute the green onions onto each of the steaks. Lay them down straight along one side.
13. Roll up the steaks around the green onions. Secure each roll with butcher’s sting/twine.
14. Grill the steak rolls to your preferred temperature. Rest for 5 minutes.
15. Cut the steaks into 1” slices.
16. Arrange on a plate and drizzle with more Thai Fighter for garnish along with a sprinkle of toasted sesame seeds.