Grilled Beef Rolls with Scallion Soy Dipping Sauce
Similar to Japanese negamaki, these skewered beef rolls are filled with thin slices of red, yellow, and green bell peppers and served with an Asian-style dipping sauce.
- Yield: Makes 2 1/2 dozen
Source: Martha Stewart Living, May 1999
- 1 cup low-sodium soy sauce
- 1/2 cup packed light-brown sugar
- 2 pounds beef tenderloin, trimmed
- Coarse salt and freshly ground pepper
- 4 scallions, green tops, cut into 3-inch lengths and sliced lengthwise; whites sliced into 1/8-inch rings
- 3 bell peppers (one each of green, red, and yellow), trimmed, seeded, and cut into long, thin matchsticks
- 1 teaspoon olive oil
In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.