Beef Negimaki | Chef Eric Recipe

Try something new this week and learn how to make Beef Negimaki on your Kamado Joe with Chef Eric Gephart!
"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 this dish was the star of the show. Again, Simple things done perfectly win every time!" - Chef Eric Gephart
Beef Negimaki
Ingredients:
12 oz New York Strip, Wooden Nickle Farms
Marinade
2 Cloves Garlic, Minced
4 Tablespoons Scallion, Chopped
½ Cup Soy Sauce, Less Sodium
2 Tablespoons Sweet Chili
1 Tablespoon Seasoned Rice Wine Vinegar
1 Tablespoon Pickled Ginger Juice
Filling
1 Each Red Bell Pepper, Sliced into long thin slices
2 Each Scallion, stem removed
Method:
1. 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.
2. 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 plastic bag and use a meat mallet to pound the steak even and thin into 1 or two large sheets.
3. 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.
4. Transfer to a cutting board and slice in half then transfer to the presentation plate and enjoy!
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#kamadojoe #recipe #beef

[@rylees9800]

Wow Chef Eric...looks so delicious. Can't wait to try and make it this weekend!😃

[@ChefEricGephart]

Total crowd pleaser⚡️🤙🏽

[@glennroberts1852]

My mouth is watering just watching this. 🤤

[@jonhunt4116]

Doing this tomorrow. Thanks, Chef!

[@ChefEricGephart]

Keep us posted on your results if you will Jon🤙🏽

[@BrianMiller1973]

Love this. Something about Asian flavors with steak that I love. One of the best steaks I have ever had was a teriyaki marinated ribeye in Bethesda, Maryland.

[@ChefEricGephart]

Very cool✅

[@grahambishop263]

Looks so good. I thought it was going to be a no video Saturday but you came through with the goods

[@ChefEricGephart]

😉🤙🏽

[@Grillincoastal]

Nice work chef 🔥 Better late then never Was worried we weren’t getting a video this week 😆

[@ChefEricGephart]

Same

[@frankarmitage776]

Your vids are always fun/unique. I remember the first vid I ever watched you make was the scorpion steak and been with ya ever since. Keep em coming. 🍻

[@ChefEricGephart]

Fun steak for sure⚡️ Cheers for watching and taking the time to comment my friend 🥂

[@wernerschless1000]

Great idea to get beef Into this nice beef roll 😁 good job chef Eric 💪

[@ChefEricGephart]

Cheers Werner🥂⚡️

[@MyJg23]

Omg 😱 fit this is chef lee from Charleston sc chef ! Purple Tesla looks delicious 🤤

[@frankarmitage776]

Busted out my wok on the kamado last night just did sautee veggies as a side. Would love to see if you have any recipes using the wok 👍

[@krkope8277]

If I ever make this I'm going to tell my guests it's a Nebraska Roll.

[@ChefEricGephart]

Nice

[@cookingwithpetermichael9433]

I think I'm going to try that but pound the meat first then grill. I'll probably char the veggies too for additional flavor. Thanks for the idea!

[@ChefEricGephart]

🥂

[@davidashwin2245]

Magic chef 🍷🍷

[@ChefEricGephart]

Was taking about you just yesterday. Hope all is well my friend 🥂

[@oceanic_smokers]

Yeah mate ,all good down here.

[@brianshenk6912]

Where’s the new videos? Is there somewhere else to follow Chef Eric?

[@froggiewes]

Beef sushi

[@ChefEricGephart]

⚡️

[@wallyj2000]

Come on that's still raw

[@ChefEricGephart]

Cheers for taking the time to comment…. It’s not but would be fine if it were. Think marinated and blister seared thin wrapped carpatchio…. You got this⚡️🔥

[@JarrodFrates]

I don't think the fat does anything. You're not using it long enough to leave anything behind, and you move the steak outside the area that you seemed to use the fat on. There is far too much mythology in cooking steaks, and you're perpetuating some of it.

[@ChefEricGephart]

The fat cap? Use it in replacement for oiling the grill grates with olive oil or some other oil. Did this in restaurants for years. Lamb for lamb, pork for pork, beef for beef🤙🏽