3 tbsp Hoisin sauce 3 tbsp water 1 tbsp tomato paste or honey 1 tbsp rice vinegar 1 tsp sesame oil 1/2 tsp red pepper flakes About 1-1.5 pounds steaks 1 bunch asparagus 1 bunch scallions 1 tbsp olive or canola oil 1/4 tsp salt 1/4 tsp pepper 2 tsp sesame seeds
– Preheat grill to medium heat, around 300 degrees – I used sirloin steaks in this. Cut the steaks in half lengthwise (2 steaks makes 4) and use a mallet to pound the steaks flat to around 1/8th to 1/4th inch thick. – Mix hoisin, water, tomato or honey, vinegar, sesame oil, pepper flakes and sesame seeds into a bowl. Set aside – Toss asparagus, scallions, olive oil, salt and pepper together in a large bowl. – On a side dish or cutting board, brush sauce mixture onto both sides of the cut steaks. Divide the asparagus and scallions into sections for each steak. Roll the steak over the asparagus bundle and thread a skewer through the roll to hold it together.
– Place steak rolls on grill seam-side down and cook for 4-5 minutes. Turn over and cook for additional 4-5 minutes. Turn off half the grill and move steaks to unheated side and cook for additional 5 minutes. – Remove from grill and brush each bundle with some of the extra sauce mixture. Serve with the remaining sauce for dipping if desired.
Side note: Asparagus will be tender but still a little crunchy. If you prefer more cooked asparagus I would advise steaming asparagus for a few minutes before tossing with oil and being rolled in the steaks.