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

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We hope you got benefit from reading it, now let’s go back to brad's teryaki steak and salmon pinwheels recipe. To cook brad's teryaki steak and salmon pinwheels you need 10 ingredients and 9 steps. Here is how you cook it.

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

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