Brad's teryaki steak and salmon pinwheels. Steak and Cheese Rolled Baked Omlet. This is a great brunch egg dish or even a light dinner with a salad and warm rolls. It's super easy to make and the.

Steak & Veggie Salad Stack step by step. Season steak with dried spices and half of the herbs, except salt. Heat vegetable oil until nearly smoking. You can cook Brad's teryaki steak and salmon pinwheels using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Brad's teryaki steak and salmon pinwheels

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

Sear on both sides quickly, thin steaks will cook fast. Let steak rest and carry over cook on cutting board. Heat olive oil in a saute pan. The thick stuff, LG shallot, sliced thin, cream sherry, divided, minced garlic, and brown sugar, seasoned rice vinegar When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out This was really good and easy, but I would reccemend beating the cream cheese first and seperately, then adding the sour cream.

Brad's teryaki steak and salmon pinwheels instructions

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..

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