Sushi - Tenderloin Summer Roll
Garlic and rosemary marinated flank steak rolled around roasted yukon gold potato and asparagus. Topped with steakhouse seasoned aioli and crispy shallots.
Keywords
- Tenderloin summer roll
- beef
- sushi
- Idaho beef
- kimchi gochujang sauce
Ingredients
- 24 Spring Roll Rice Papers
- 2 Tablespoons Chinese 5 Spice
- 12 Beef Tenderloins
- 48 Green Leaf Lettuce, Leaves
- 48 ounces Pickled Carrots, Julienned
- 48 ounces English Cucumbers, Julienned
- 24 ounces Fresno Peppers, Thin sliced
- 48 ounces Rice Noodles, Cooked
- 48 Mint Leaves
- 6 Cups Kimchi Gochujang Sauce
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