Categories: Meals

Ingredients

• 2 large bunches scallions, trimmed and halved crosswise
• 1 head broccoli, trimmed and sliced lengthwise into spears
• 2 1/2 tbsp. vegetable oil, plus more for the grill
• 3 tbsp. salted peanuts, chopped
• 1 tsp grated peeled fresh ginger
• 2 garlic cloves, finely grated
• 1 1/2 lbs. thinly sliced beef for braciole (8 pieces)
• Kosher salt and black pepper
• 1 bunch asparagus, trimmed
• 1/4 cup hoisin sauce
• 1 tbsp. soy sauce

Directions

1. Preheat a grill to medium high. Bring a medium saucepan of water to a boil; add the scallions and cook until wilted, about 45 seconds. Remove with tongs to a colander to cool, then pat dry. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.

2. Heat 1/2 tbsp. vegetable oil in a small nonstick skillet over medium heat. Add the peanuts and half each of the ginger and garlic; cook, stirring, until toasted, 2 to 3 minutes.

3. Pound the beef until 1/8 inch thick. Lay 2 pieces next to each other, overlapping slightly; season with salt and pepper. Top with a quarter of the scallions, laying them crosswise. Roll up the meat around the scallions; secure with toothpicks. Repeat to make 3 more rolls.

4. Add the asparagus, any remaining scallions and the remaining 2 tbsp. vegetable oil to the broccoli; season with salt and pepper and toss. Mix the hoisin sauce, soy sauce and remaining ginger and garlic in a bowl.

5. Oil the grill grates. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce halfway through, until charred, 7-8 minutes. Grill the vegetables until tender, 3-5 minutes. Halve the steak rolls, remove the toothpicks and serve with the veggies. Top with the peanut mixture.

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