Scale
Ingredients
- You need 2 lbs of London broil.
- You need 1 lb of fresh king salmon fillet.
- You need of Sea salt, white pepper, garlic powder, Chinese 5 spice.
- It’s of Kikkoman teryaki glaze. The thick stuff.
- You need 1 of LG shallot, sliced thin.
- Prepare 3/4 cup of cream sherry, divided.
- You need 1 tsp of minced garlic, and brown sugar.
- It’s 1 tbs of seasoned rice vinegar.
- Prepare 1 tbs of hoisin sauce.
- It’s 1 tbs of black bean sauce.
Instructions
Brad’s teryaki steak and salmon pinwheels instructions
- 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..
