Sun Valley Steakhouse Negimaki Roll

Garlic and rosemary marinated flank steak rolled around roasted yukon gold potato and asparagus. Topped with steakhouse seasoned aioli and crispy shallots. This recipe is scaled for 24 servings.


Items needed

  • 120 Slices Marinated Flank Steak (Sub Recipe), 1/8" thick slices
  • 48 Pieces Yukon Gold Potatoes, Batonnet cut
  • 120 Stalks Asparagus, Based, trimmed
  • 1 1/2 Cups Canola Oil
  • 1/2 Cup Kosher Salt
  • 2 Tablespoons Black Pepper, ground
  • 3 Cups Steakhouse Aioli
  • 1 1/2 Cups Chives, minced

  • Oven
  • Sushi Mat
  • Flat Top Griddle


  1. Preheat oven to 400˚F.
  2. On a foil-lined sheet pan, add Yukon gold potato spears. On a second foil-lined sheet pan, add asparagus. Drizzle both vegetables with canola oil and season with salt and pepper. Roast vegetables for 15-20 minutes, until potatoes and asparagus are fork tender and golden brown. Remove from oven and let cool completely.
  3. On a plastic-wrapped sushi mat, arrange 5 slices of marinated flank steak, overlapping slices slightly to form a square.
  4. Lay asparagus and potato spears across the meat in the direction of the grain.
  5. Tightly roll up meat around vegetables. Grilled rolled meat on a flat top griddle, gently rotating the meat to sear all sides of the steak. Remove cooked steak rolls from heat and let rest for 1 minute.
  6. Cut each roll into 8 slices. Garnish each serving with steakhouse aioli and minced chives.
Notes: Asparagus and potato spears can be prepped one day in advance.

marinated flank steak


  • Flank Steak, Flattened and tenderized with a mallet
  • 12 Cups Extra Virgin Olive Oil
  • 6 Cups Balsamic Vinegar
  • Worchestershire Sauce
  • 72 Pieces Garlic, whole clove, peeled, crushed
  • 1 1/2 Cups Rosemary, roughly chopped
  • Black Pepper
  • 1 Cup Kosher Salt


  1. In a resealable plastic bag, combine all ingredients together. Seal bag, pressing out as much air as possible.
  2. Chill steak in marinade for ~12 hours, flipping the bag over ~6 hours in to ensure steak is submerged in marinade.

steakhouse aioli



  • 1 Cup Steakhouse Seasoning
  • 6 quarts Mayonnaise

  • In a mixing bowl, whisk mayonnaise and seasoning together until thoroughly combined. Transfer to a squeeze bottle and keep chilled.