Sun Valley Steakhouse Negimaki Roll

Ingredients

Items needed

Instructions

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.
   

marinated flank steak

ingredients

• 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

instructions

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

ingredients

instructions

• 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.