Paleo Teriyaki Steak Roll-Ups
These paleo teriyaki steak roll-ups are bursting with flavor, loaded with vegetables, and all wrapped up in a package even your kids are sure to love.
I have a confession. Even though I cook a lot for this blog, sometimes, we fall into a rut with our food at home. There are a handful of recipes that I know everyone will eat, and I tend to rotate those more often than I probably should. It’s not ideal, but it happens. These paleo teriyaki steak roll-ups, though, are far from the same old recipes that I tend to fall back on, and everyone loved them.
In my house, and maybe in your house too, the hour or so before dinner tends to be crazy. It’s like all four of my children decide to lose their minds. So, while it’s possible for me to make big involved dinners while my children are all bouncing off the walls, for sanity sake, I don’t. So, for a meal like this one, I tackle some of the prep work ahead of time. You don’t have to do it that way, of course, but that’s the system that works for me. I make the marinade in the morning, and let it soak for a few hours in the morning. After I do the afternoon pick-up at pre-school, I chop the vegetables and assemble the roll-ups. Then I stick them back in the refrigerator until I’m ready to cook them.
The vegetables that I use in these paleo teriyaki steak roll-ups can be changed for other vegetables. I chose a few vegetables that I knew my kids would eat and then added a new one. That way, even if one is a no-go, they still eat a bunch of vegetables and I don’t have to argue with them all night. Again, you know what works best for your family, so feel free to make whatever adjustments you need to.
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- 1 lb flank steak, or skirt steak
- ½ cup coconut aminos
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons honey
- 1 lime, juiced
- 1 teaspoon paleo-friendly sriracha sauce optional
- 1 bell pepper, cut into matchsticks
- 1 carrot, cut into matchsticks
- ½ zucchini, cut into matchsticks
- 16 stalks asparagus, halved
- 1 red onion, sliced
- sesame seed, for serving, to taste
- toothpick, to skewer
- In a baking dish with the steak, mix the coconut aminos, garlic, ginger, honey, lime juice, and Sriracha sauce (if you are using it).
- If you are using a thicker cut of steak, you may want to pound it so that it is thinner. This will help when you make the roll-ups and help decrease cooking time.
- Lightly rub the marinade into the steak and cover. Refrigerate 1-4 hours.
- Place toothpicks in a bowl and pour water over toothpicks until completely submerged. This will prevent toothpicks from burning.
- Once marinated, cut the steak into 8 equal rectangles.
- Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
- Roll the steak up over the vegetables and secure with a toothpick.
- In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
- Boil for about one minute, remove from heat, and set aside to use as a glaze.
- In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
- Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
- Cook for about one minute longer and remove from heat. Top with sesame seeds.