Teriyaki Steak Roll-Ups

Marinade the steak:
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).

Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.

Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.

Make Roll-Ups:
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.

Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.

Roll the steak up over the vegetables and secure it with a toothpick.

In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.

Boil for about one minute, take off the heat, and set aside to use as a glaze.

In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.

Flip the roll over and use a heat-safe brush to brush the glaze on each roll.

Cook for about one minute longer and remove from heat. Top with sesame seeds.

Enjoy!