Q13 FOX Season of Giving

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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

New York Strip Steak Negamaki

Chef Brent Clarkson, Tulalip Resort Casino

Yields 4 servings

 Ingredients

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

Toothpicks

Directions

  • 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.