By Chef Eric Gephart

Beef Negimaki Rollups

Serves: 4 people
Cook Time: 0 - 30 min


  • Main

This scallion beef dish was created in Kansas a few weeks ago on a ranch for some Special Forces Operators. Not much is known about what they do but I can tell you this, they have a tremendous appetite and dish was the star of the show. Again, Simple things done perfectly win every time!


Chef Eric Gephart


  1. 01

    Build your marinade and combine it with the NY strip in a non-reactive container. Allow to marinate for at least 3 hours. Stabilize your grill at 450F and set up for direct grilling on the lowest level of the divide and conquer system.



    • 12 ounces New York Strip, Wooden Nickel Farms
    • 2 Garlic Cloves, Minced
    • 4 tablespoons Scallion, Chopped
    • 1/2 cup Soy Sauce, Less Sodium
    • 2 tablespoons Sweet Chili
    • 1 tablespoon Seasoned Rice Wine Vinegar
    • 1 tablespoon Pickled Ginger Juice
  3. 02

    Remove the steak from the marinade. Oil the grill grates and place the steak on the hottest portion of the grill. Char the steak evenly while keeping the steak rare. Place the grilled steak in a Ziplock bag and use a meat mallet to pound the steak even and thin into 1 or 2 large sheets.

  4. 03

    Gently remove the pounded beef from the bag. Top one side with scallions and sliced red bell pepper and roll tightly. Return the roll to the grill just long enough to warm throughout.



    • 1 each Red Bell Pepper, Sliced into long thin slices
    • 2 each Scallion, stem removed
  6. 04

    Transfer to a cutting board and slice in half then transfer to the presentation plate and enjoy.