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Total Time
35mins
Prep 20 mins
Cook 15 mins

Found on veryculinary.com

Ingredients Nutrition

Directions

  1. Place meat between two pieces of plastic wrap and pound out with the flat side of a meat mallet. Remove plastic wrap and score steak on both sides by making shallow cuts at 1-inch intervals. Using half of the teriyaki sauce, marinade the steak for a few hours in the refrigerator.
  2. In a medium bowl, combine spinach, water chestnuts, green onions, and 2 tablespoons of the teriyaki sauce.
  3. Spread spinach mixture over steak. Starting from a short side, roll steak up. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Slice between toothpicks into eight 1-inch thick slices. Thread two slices onto each four long metal skewers. (If using wooden skewers, make sure to soak them in water for at least 30 minutes.).
  4. Heat a grill to medium. Places slices on grill rack, cover, and cook for 7 minutes per side, brushing with some teriyaki sauce halfway through.