Ingredients Jump to Instructions ↓

  1. 1 lb beef flank steak

  2. 1 (12 ounce) bottle teriyaki sauce

  3. 1 cup fresh spinach leaves , stems removed, chopped

  4. 1/2 cup water chestnut , finely chopped

  5. 2 green onions , chopped

Instructions Jump to Ingredients ↑

  1. Place meat between two pieces of plastic wrap and pound out with the flat side of a meat mallet. Remove plastic wrap and score steak on both sides by making shallow cuts at 1-inch intervals. Using half of the teriyaki sauce, marinade the steak for a few hours in the refrigerator.

  2. In a medium bowl, combine spinach, water chestnuts, green onions, and 2 tablespoons of the teriyaki sauce.

  3. Spread spinach mixture over steak. Starting from a short side, roll steak up. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Slice between toothpicks into eight 1-inch thick slices. Thread two slices onto each four long metal skewers. (If using wooden skewers, make sure to soak them in water for at least 30 minutes.).

  4. Heat a grill to medium. Places slices on grill rack, cover, and cook for 7 minutes per side, brushing with some teriyaki sauce halfway through. ?


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