GYUNIKO NEGIMAKI (STEAK and ONION SPRING ROLLS)
Ingredients
Directions
- Directions
- Cut onion in half lengthwise then cut into 4-inch pieces. Place the steak between sheets of greaseproof paper and pound into 1/8-inch thickness.
- Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks.
- To cook: Preheat the grill. Dip rolls in teriyaki sauce and grill them 3 inches from heat for 3 minutes.
- Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends and cut into 1-inch pieces. Stand each piece on end.
