Teriyaki Steak Roll-Ups with Sauteed Mushrooms

Ingredients

• 2 pounds flank steak
• 2 tablespoons coconut oil, for frying

• ½ cup coconut aminos or wheat-free tamari sauce
• 3 tablespoons MCT oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• ½ teaspoon stevia glycerite

• ¼ cup coconut oil
• 2 cups thinly sliced green onions, plus more for garnish
• 3 tablespoons grated fresh ginger
• Fine sea salt

1. Place two layers of plastic wrap on a large surface and place the flank steak on it. Cover the steak with additional plastic wrap. Using a mallet, pound the flank steak until it is ¼ inch thick. You may want to flip the meat to pound everything evenly.
2. If your steak isn’t in a rectangle or square shape, use a knife to cut out the odd edges so it is.
3. Mix the marinade ingredients together in a large, deep bowl. Place the flattened flank steak in the bowl, turning it to coat, and let marinate for 2 hours or overnight in the fridge.
4. About 45 minutes before you’re ready to cook the flank steak, remove it from the marinade and allow it to come to room temperature.
5. While the steak comes to room temperature, make the filling: Heat the ¼ cup coconut oil in a small saucepan over medium-high heat. While the oil heats, combine the green onions and ginger in a medium-sized bowl and season well with salt. When the oil is hot, fry the green onions and ginger for a minute, then remove from the heat.
6. Lay the steak out so the grain of the meat runs left to right, not up and down. This is important because the steak will be more tender if you slice across the grain. Spread the green onion and ginger mixture on the steak, leaving a 1-inch border at the top edge.
7. Starting at the edge closest to you, tightly roll the steak in a jelly-roll fashion. Tie the rolled steak tightly with twine, spacing the ties 1½ inches apart.
8. Preheat the oven to 425°F.
9. Heat the 2 tablespoons of coconut oil in a large sauté pan over medium-high heat. Sear the tied flank steak in the hot pan. This is just to sear the outside, not cook the steak. Sear for a minute on each side.
10. Remove from the sauté pan and place on a rack in a roasting pan, seam side down. (If you don’t have a rack, you can lay the steak on celery sticks. Elevating the steak helps it cook evenly.)
11. Roast the steak for 20 minutes, or until the interior temperature is 130°F in the center of the steak. After you remove the steak from the oven, let it rest for 10 minutes before slicing.
12. While the steak is roasting and then resting, make the teriyaki sauce and mushrooms. To make the sauce: Place the coconut aminos, MCT oil, vegetable glycerin, ginger, stevia, and fish sauce in a small saucepan and bring to a boil. Reduce the heat and, if you desire a thicker sauce, sift in the guar gum and allow to sit for 5 minutes to thicken. If you desire an even thicker sauce, add ⅛ teaspoon more guar gum. Stir in the green onion.
To make the mushrooms
13. Heat the 6 tablespoons coconut oil in a large saucepan over medium heat. Add the mushrooms, garlic, teriyaki sauce, salt, and pepper and cook, stirring often, in the hot oil until mushrooms are lightly browned, about 5 minutes. Reduce the heat to low and simmer until the mushrooms are tender, about 8 minutes.
14. To serve, cut the roll-up into ½-inch-thick slices and serve with a drizzle of the sauce on top, plus extra on the side for dipping. Serve the mushrooms on the side or under the roll-ups.