What's for Dinner Tonight? - Japanese-Style Steak Rolls

Every month Food Network Magazine offers several recipes that readers can add to their weekly menus; all of them can be prepared and ready in under an hour. These grilled steak rolls are brushed with hoisin sauce mixed with soy sauce, ginger and garlic, then topped with toasted peanuts. Served with a side of grilled broccoli, asparagus and scallions this makes for a delicious restaurant quality weeknight dinner.

Japanese-Style Steak Rolls

2 large bunches scallions, trimmed and halved crosswise

1 head broccoli, trimmed and sliced lengthwise into spears

2-1/2 tablespoons vegetable oil, plus more for the grill

3 tablespoons salted peanuts, chopped

1 teaspoon grated peeled fresh ginger

2 cloves garlic, finely grated

1-1/2 pounds thinly sliced steak for braciola (4 pieces)

salt and freshly ground pepper

1 bunch asparagus, trimmed

1/4 cup hoisin sauce

1 tablespoon low-sodium soy sauce

1. Bring a medium saucepan of water to a boil; add the scallions and cook until wilted, about 45 seconds. Remove with tongs to a colander to cool, then pat dry. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.

2. Heat 1/2 tablespoon vegetable oil in a small nonstick skillet over medium heat. Add the peanuts and half each of the ginger and garlic; cook stirring, until toasted, 2 to 3 minutes.

3.Pound the beef until 1/8 inch thick. Lay one piece on parchment and season with salt and pepper. top with about 1/5 of the scallions, laying them crosswise. Roll up the meat around the scallions; secure with toothpicks. Repeat to make 3 more rolls.

4. Mix the hoisin sauce, soy sauce and remaining ginger and garlic in a bowl. Preheat the grill to medium-high. 

5.Add the asparagus, any remaining scallions and the remaining 2 tablespoons vegetable oil to the broccoli; season with salt and pepper and toss. 

6. Oil the grill grates. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce halfway through, until charred, 7 to 8 minutes. Put the vegetables in a grill basket and grill until tender, 3 to 5 minutes.

7. Cut the steak rolls in half, remove the toothpicks and serve with the vegetables. Top with the peanut mixture.

Bon Appetit!