Teriyaki Steak Roll-Ups

MARINADE:--
500 g skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp raw bush honey
1 lime, juiced
1 tsp Kiwifruit Kaitaia Fire
ROLL-UPS:--
1 orange bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 stalks asparagus, cut in half
1 red onion, sliced
SIDS SALT & PEPPER to taste
Sesame seeds, for serving

In a baking dish, mix the soy sauce, garlic, ginger, honey, lime juice and Kaitaia Fire.
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
Roll the steak up over the vegetables and secure it with a toothpick.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil. Boil for about one minute, take off the heat and set aside to use as a glaze.
In a grill pan or on the grill over medium-high heat, place your steak roll ups and cook for about 2-3 minutes.
Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about one minute longer and remove from heat. Top with SIDS SALT & PEPPER and sesame seeds.
Serve warm and enjoy!