Warm weather beckons to prepare your summer grill for all the festivities to come. And steaks on the grill are a special treat. I’ve come up with a different way of serving skirt steak to guests: in little bites at a time with fresh vegetable accompaniment. Tip: Choosing skirt steak, as opposed to flank steak, adds more fat, thus more flavor.

Here’s the basic idea: pound steaks into ultra thinness. Sear both sides. Cut into long strips to create the rolls—make sure to roll so the grain of the meat runs parallel to the roll. We cooked the steak on a skillet, but a grill pan or bbq would work just as well. See more recipes in our Summer Grill party for entertaining in the great outdoors.

MAKES ABOUT 50 ROLLS

MAKE THE TERIYAKI SAUCE

1/2 CUP San-J Organic Shoyu
1/4 CUP water
5 TB sweet rice wine
1 TB honey
1/4 CUP raw turbinado sugar
2 cloves garlic, crushed in a garlic press
2 tsp fresh ginger, grated
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Heat ingredients in a small saucepan over medium high heat, bring to a boil. Reduce heat and allow to simmer for 20 min, to reduce.

HOBNOBMAG Recipe Cut Carrot Strips with Peeler

PREPARE THE VEGGIES

3 TB safflower oil
2 cloves garlic, minced
2 yellow bell peppers, cut into thin strips
2 carrots, cut into thin strips, matching the length of the peppers
1 TB thyme, minced
1/2 tsp salt
—
Heat oil and add all ingredients to a large skillet or wok. Stir fry for 5 min.

PREPARE THE STEAK

1 3/4 LB skirt steak
safflower oil
s + p
—-
Pound steaks till about 1/8 to 1/4-inch thick. Brush oil on one side of steak, season liberally with salt and pepper. Heat a little safflower oil in a large skillet. Place sections of steak into pan seasoned side down. Sear for 2 min. Flip, and season other side, sear for additional 2 min. Set aside to rest.

HOBNOBMAG Recipe How to Steak Roll Ups

ASSEMBLE THE ROLLS

steak
veggies
5 scallions tops, cut into 4-inch strips
teriyaki sauce
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Cut each steak into half lengthwise, so that you have long, skinny pieces. On steak, lay 2 strips each of pepper, carrot, scallion. Roll tightly. Secure the ends with 2 toothpicks, stabbing straight down. Cut the roll in half in between the 2 toothpicks, so that you have 2 pieces that sit flat with veggies sticking out of the top. Set on a serving dish and spoon teriyaki sauce over.

See the formula for throwing a fresh and fabulous summer bbq in 16 Summer Fare