5 x 80g beef sizzle steaks
10 spears fresh asparagus (180g), trimmed
¼ cup teriyaki marinade or sauce
Toasted sesame seeds, to serve (optional)
Place steaks between two sheets of plastic wrap. Lightly pound with a meat mallet to about 5mm thickness. Trim away any sinew. Cut steaks in half lengthways.
With one long side of steak facing you, place one asparagus spear horizontally on top, leaving the tip of spear entending about 1.5cm. Roll-up steak firmly to enclose asparagus. Trim stalk end, leaving about 1.5cm extending. Repeat with remaining beef and asparagus.
Cut each steak roll into 5cm to 6cm lengths. Secure with a sturdy toothpick.
Heat an oiled, large, non-stick frying pan over a high heat. Add skewers. Cook for 1½ minutes. Turn over. Cook for a further 1 minute.
Spoon over marinade. Cook, turning skewers to coat for another 1 minute, or until marinade is reduced and sticky.
Serve skewers with sticky marinade. Sprinkle with sesame seeds.