Friday, October 21, 2016

Korean Beef Wrapped Asparagus

Korean Beef Wrapped Asparagus
1 pound Flank Steak, thawed
⅛ cup coconut aminos
1 tablespoon sesame oil
2 cloves garlic, minced
½ teaspoon ginger, peeled and grated
½ tablespoon honey
⅛ teaspoon dried red pepper flakes
1 tablespoon unsweetened pineapple juice
25-30 asparagus stalks, trimmed
1 teaspoon extra-virgin olive oil
¼ teaspoon sea salt
⅛ teaspoon pepper

Place the steak in the freezer for 45 minutes. This will make it easier to slice very thinly.
Meanwhile, make the marinade. Mix the coconut aminos, sesame oil, garlic, ginger, honey, red pepper flakes, and pineapple juice, in a bowl and set aside.
Remove the steak from the freezer, then cut across the grain into very thin strips, about ⅛ inch thick.
Pour the marinade over the sliced steak, and marinate in the refrigerator for at least 2-3 hours.
Preheat your grill to medium heat.
Rub the olive oil over the asparagus, then wrap each stalk with a strip of beef.
Sprinkle with salt, & pepper.
Grill the beef wrapped asparagus over medium heat for about 6 minutes, turning occasionally to ensure the beef cooks evenly.

Adapted from Danielle Walker's cookbook.