Brad's teryaki steak and salmon pinwheels Recipe

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Brad's teryaki steak and salmon pinwheels Recipe

Brad's teryaki steak and salmon pinwheels

Brad's teryaki steak and salmon pinwheels. Place pieces in a zip lock bag and remove air. Lay pieces out on a cutting board. If you're looking for Brad's teryaki steak and salmon pinwheels recipe, look no further! Brad's teryaki steak and salmon pinwheels Jump to: Recipe Weight Loss Tips Before you jump to Brad's teryaki steak and salmon pinwheels recipe, you may want to read this. In a re-sealable plastic bag, combine the steak and the sauce. To make Brad's teryaki steak and salmon pinwheels you need 10 ingredients and 9 steps quickly.

The ingredients needed to make Brad's teryaki steak and salmon pinwheels:

2 lbs of London broil
1 lb of fresh king salmon fillet
of Sea salt, white pepper, garlic powder, Chinese 5 spice
of Kikkoman teryaki glaze. The thick stuff
1 of LG shallot, sliced thin
3/4 cup of cream sherry, divided
1 tsp of minced garlic, and brown sugar
1 tbs of seasoned rice vinegar
1 tbs of hoisin sauce
1 tbs of black bean sauce

Steps to make Brad's teryaki steak and salmon pinwheels:

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.
Place fish on a cutting board. Remove all bones and skin. Fillet into 1/4 inch thick pieces.
Lay fish over beef.
Carefully roll everything up. Tie well with butchers twine.
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.
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.
When steak roll cooks 20 minutes, remove foil. Baste with teryaki glaze. Return to oven for 5 minutes uncovered. Repeat a second time.
Remove from oven and tent with the foil. Let rest 10 minutes.
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.

Lay pieces out on a cutting board. Here is how you can achieve that. Place bacon strips on a microwave-safe plate lined with paper towels. This pineapple teriyaki marinade is my absolute favorite way to prepare tuna steaks, but you can also use it on salmon or chicken, or even as a salad dressing! I'm very excited about today's recipe for you because it's another tried and true favorite invented by my dad.

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