Brad's teryaki steak and salmon pinwheels
Brad's teryaki steak and salmon pinwheels

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's teryaki steak and salmon pinwheels. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

See great recipes for Brad's teryaki steak and salmon pinwheels too! Mashed Potato Sausage Bake. "Sausage and savory seasonings like onion and garlic taste great in this casserole," writes Jennifer Seevers of North Bend Place potatoes in a large saucepan; cover with water. Brad's teryaki steak and salmon pinwheels.

Brad's teryaki steak and salmon pinwheels is only one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Brad's teryaki steak and salmon pinwheels is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have brad's teryaki steak and salmon pinwheels using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's teryaki steak and salmon pinwheels:
  1. Make ready 2 lbs London broil
  2. Get 1 lb fresh king salmon fillet
  3. Prepare Sea salt, white pepper, garlic powder, Chinese 5 spice
  4. Get Kikkoman teryaki glaze. The thick stuff
  5. Get 1 LG shallot, sliced thin
  6. Take 3/4 cup cream sherry, divided
  7. Make ready 1 tsp minced garlic, and brown sugar
  8. Get 1 tbs seasoned rice vinegar
  9. Get 1 tbs hoisin sauce
  10. Get 1 tbs black bean sauce

See great recipes for Steak salmon in mushroom white wine sauce too! Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce. Very quick, very simple, and very delicious!

Instructions to make Brad's teryaki steak and salmon pinwheels:
  1. The London broil should be about an inch thick. Fillet in half to make two pieces about 1/2 inch thick. Place pieces in a zip lock bag and remove air. Beat with a mallet until meat is tenderized and less than 1/4 inch thick. Lay pieces out on a cutting board. Overlap just a little bit. Sprinkle with all of the spices well. Evenly spread hoisin and black bean sauce over meat.
  2. Place fish on a cutting board. Remove all bones and skin. Fillet into 1/4 inch thick pieces.
  3. Lay fish over beef.
  4. Carefully roll everything up. Tie well with butchers twine.
  5. Heat a dry pan on medium heat. Sear beef roll on all sides. Sprinkle with more seasonings on each side as you flip meat. When evenly seared, transfer to a baking dish. Add 1/2 cup sherry to the pan. Deglaze. Let reduce by half. Spoon over meat. Cover tightly with foil. Bake at 425 for 20 minutes.
  6. Meanwhile, add a touch of oil to another frying pan. Heat on medium low. Add shallots. Saute until they just start to brown. Add garlic and brown sugar. Saute 3 more minutes. Add remaining 1/4 cup of sherry and vinegar. Saute until liquid is gone. Set aside.
  7. When steak roll cooks 20 minutes, remove foil. Baste with teryaki glaze. Return to oven for 5 minutes uncovered. Repeat a second time.
  8. Remove from oven and tent with the foil. Let rest 10 minutes.
  9. Remove twine and slice into 1 inch slices. Arrange on a plate. Spoon the pan liquor over the top. Garnish with carmelized shallots. Serve immediately. Enjoy.

I chose the HyTop brand of Teriyaki sauce because it had the lowest amount of sodium of the choices available at the grocer. Submitted by: FDOODLES Remove steaks from the bag, and discard marinade. Place steak in a shallow dish. Pour half of the marinade over steak; turn to coat. Weight Watchers Meal Plan and Grocery List Confessions of a Fit Foodie Okay, now for a couple tips.

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