• Place one steak in a large plastic bag and pound it thin to tenderize. You can use a meat mallet or the bottom of a small saucepan. You want it to be thin and almost double its original size. Continue until all steaks are pounded out. Cut each steak in half lengthwise
• Mix the marinade ingredients in a shallow baking dish. Stir to dissolve the honey and mix to combine.
• Add the pounded steaks to the marinade and set aside for at least 30 minutes.
• While the steaks are marinating, prepare your vegetables by cleaning them and cutting into thin strips. You can use any of your favorite vegetables including asparagus, broccolini, or green onions. I used carrots, peppers, red onions and green beans.
• Once the vegetables are cut, cook them in boiling water for 4 minutes to partially cook them and preserve their bright color. This will also remove the strong smell and flavor of the red onions. Drain the vegetables and set aside.
  

Assembling the Roll-Ups

• Take one strip of steak and lay it flat. Place several thinly sliced vegetables in the center and roll it up.
• Secure the edges together with a few wooden toothpicks. Pour the remaining marinade over the steak roll-ups.
• Place the roll-ups on a grill at 325 degrees Fahrenheit for about 8-10 minutes total, turning a quarter turn every two minutes. Brush the roll-ups with more sweet chili sauce during the last minute of grilling.
  
• Remove the roll-ups from the grill and allow them to rest for 5 minutes. This recipe makes 4 servings.