Ingredients
5 x 80g beef sizzle steaks
10 spears fresh asparagus (180g), trimmed
¼ cup teriyaki marinade or sauce
Toasted sesame seeds, to serve (optional)
Method
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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.
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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.
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Cut each steak roll into 5cm to 6cm lengths. Secure with a sturdy toothpick.
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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.
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Spoon over marinade. Cook, turning skewers to coat for another 1 minute, or until marinade is reduced and sticky.
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Serve skewers with sticky marinade. Sprinkle with sesame seeds.
