Lunch: Kale-and-Scallion Negimaki

This recipe includes superfoods such as:

Kale, Sesame Seeds, Miso

Health benefits of Kale-and-Scallion Negimaki

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

1/4 cup tamari
1/4 cup mirin
1 1/2 tablespoons red miso
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
Eight 1/4-inch-thick slices of tenderloin steak (1 1/2 pounds), pounded 1/8 inch thick
1/2 pound kale, stems discarded
8 scallions, quartered lengthwise
Vegetable oil, for brushing
Toasted sesame seeds, for garnish

Instructions

In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.
In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.
On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.
Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.
Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.