How to Make Perfect Brad's teryaki steak and salmon pinwheels

Brad's teryaki steak and salmon pinwheels. Brad's teryaki steak and salmon pinwheels instructions. The London broil should be about an inch thick. Place pieces in a zip lock bag and remove air.

Lay pieces out on a cutting board. Steps to make Brad's teryaki steak and salmon pinwheels : The London broil should be about an inch thick. Place pieces in a zip lock bag and remove air. You can have Brad's teryaki steak and salmon pinwheels using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brad's teryaki steak and salmon pinwheels

Prepare of London broil.
Prepare of fresh king salmon fillet.
Prepare of Sea salt, white pepper, garlic powder, Chinese 5 spice.
Prepare of Kikkoman teryaki glaze. The thick stuff.
Prepare of LG shallot, sliced thin.
You need of cream sherry, divided.
You need of minced garlic, and brown sugar.
It's of seasoned rice vinegar.
It's of hoisin sauce.
It's of black bean sauce.

The thick stuff, LG shallot, sliced thin, cream sherry, divided, minced garlic, and brown sugar, seasoned rice vinegar Lay steak on chopping block and sprinkle with minced onion, optional parsley flakes and pepper. Roll horizontally and secure with toothpicks. Combine all ingredients and pour over salmon in a shallow baking dish. Score the surface of the steak with shallow diagonal cuts, making diamond shapes.

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..

In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper. Mix cream cheese and dill together in a bowl. Place steak in a shallow dish. Pour half of the marinade over steak; turn to coat. 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!