Make this delicious ‘Taste of Tulalip’ dish at home!

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New York Strip Steak Negamaki

Chef Brent Clarkson, Tulalip Resort Casino

Yields 4 servings


1/8 cup pineapple juice

1/8 cup tamari (low sodium soy sauce)

1 tablespoon sugar

¼ cup mirin

2 tablespoons red miso

1 teaspoon toasted sesame oil

1 ½ pounds New York strip steak (cut ¼ inch thick and pound with a meat tenderizer to 1/8 inch thickness)

24 julienne pieces daikon radish

8 scallions, quartered lengthwise

24 julienne pieces carrot

4 asparagus spears, cut in half lengthwise

1\2 cup purple cabbage, shredded

1\2 cup peanut oil (or favorite type of oil) for brushing meat



  • Blanch or grill asparagus until al dente.
  • In a medium size bowl, Combine tamari, mirin, red miso, pineapple juice, sugar and sesame oil with a hand whip until well blended. Spread 1 tablespoon of marinade on each side of the steak slices and refrigerate for 2 hours. Reserve remaining marinate.
  • On each slice of beef, place one scallion and one asparagus slice on the lower edge. Add daikon, carrot, and purple cabbage. Tightly roll the beef over the filling, securing with a toothpick, and repeat with remaining ingredients.
  • Brush the rolls with oil and grill over medium high heat until slightly charred. Brush with reserved marinade and grill until glazed.
  • Remove tooth picks, and cut Negamaki into 2 inch thick slices. Place cut sides down. Drizzle each slice with remaining marinade and serve with Jasmine or favorite Asian rice. Garnish with toasted sesame seeds.
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