Steak rolls are a standard appetizer on most Japanese restaurant menus and a must-order for many sushi lovers. This particular version blends a little of the American South and North with the Far East. We take these marinated, seared, BBQ-teriyaki glazed rolls and make them even better by adding The World’s Best Cheddar (we recommend using Cabot Seriously Sharp Cheddar, Cabot Clothbound Cheddar, or Cabot Lite50 Sharp Cheddar). And, while they absolutely shine as appetizers, they also work fabulously as a main course, tailgating fare, or as a special potluck addition. They can also be made with local fish, chicken, venison, or even vegetables. Please share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To begin, combine the BBQ teriyaki sauce ingredients (see below) in a small sauce pan and heat over medium high heat until it just comes to a boil. Reduce the heat immediately and let cook on a simmer for about 10 to 15 minutes.
Next, pound the venison to get it thin and tender. See specific instructions below for the best way to do this.Then, using a very sharp knife, cut the steaks in half crosswise, making two roughly equal square shapes. Arrange a line of the leeks (or scallions) and the cheese strips down one side of each square and roll the pieces tightly into cylinders. Hold in place with toothpicks.
Preheat the oven’s broiler (or light your grill). Dip the venison rolls into the BBQ teriyaki, covering them well with the sauce. Place the rolls in a cast iron skillet, grill pan, or griddle, and broil for 3 or 4 minutes on each side. While they are cooking, baste them a little on each side. When done, remove from heat and place on a cutting board.
Remove the toothpicks and cut the rolls into 1-inch long pieces with a sharp knife. Stand them upright so their centers can be seen and add a little more sauce. Then enjoy!
For another Japanese-inspired appetizer, try our BBQ Teriyaki Vegetable and Cheddar Rolls. Cabot is a co-operative of over 800 farm families and has been producing award-winning dairy products for many years. We’d love to hear your feedback on these steak rolls, so please rate and review the recipe after you’ve tried it!
BBQ Teriyaki Sauce:
½ cup of your favorite BBQ sauce
½ cup of soy sauce
½ cup of sherry or sake
For the Rolls:
2 thin, boneless venison steaks, 4 or 5 ounces each
4 wild leeks (ramps) or scallions, split lengthwise and cut into four pieces
½ cup or so of BBQ Teriyaki Sauce (recipe above)
Cabot Seriously Sharp Cheddar, Cabot Clothbound Cheddar, or Cabot Lite50 Sharp Cheddar, 2 or 3 ounces, cut into thin strips, approximately the same size as the scallions
Get the ingredients you need at a convenient nearby location.
Prep: 45 mins | Cook: 27 mins | Total: 1 hr 12 mins
COMBINE the BBQ teriyaki sauce ingredients in a small sauce pan and heat over medium high heat until it just comes to a boil. Reduce the heat immediately and let cook on a simmer for 10 to 15 minutes. The sauce will cook down to about 1 cup.
POUNDING makes the venison thin and as tender as possible. The best way to do this is to place the venison steaks between two sheets of waxed paper or plastic wrap on a cutting board and gently pound it with a meat mallet, flat side of a cleaver or even the bottom of a heavy, cast iron skillet. Stop when the steaks are nice and uniformly thin, about 1/8-inch thick or so. The pieces of meat should be somewhat rectangular in shape. Using a very sharp knife, cut them in half crosswise to make two roughly equal square shapes. Arrange a line of the leeks or scallions and the cheese strips down one side of each square. Roll the pieces tightly into cylinders and hold in place with toothpicks.
PREHEAT the oven’s broiler or light the grill. Dip the venison rolls into the BBQ teriyaki, making sure they are well covered with the sauce. Place the rolls in a cast iron skillet, grill pan or griddle and broil for 3 or 4 minutes on each side. Baste them a little on each side while they are cooking. When they are done, remove from the heat and place on a cutting board. Remove the toothpicks and using a sharp knife cut the rolls into 1 inch long pieces. Stand them upright on end so their centers can be seen, add a little more sauce and enjoy.
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