Brad's teryaki steak and salmon pinwheels. Use beef or calf (tenderized or not) flank steak. I don't really know where I got this recipe, but it is the only way we will cook Salmon anymore! Everytime I serve it people rave and beg for the recipe.

Brad's teryaki steak and salmon pinwheels Seal tightly and refrigerate to marinate overnight. Season steak on exposed side with salt and pepper. Flip steaks and char second side.

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, brad's teryaki steak and salmon pinwheels. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Use beef or calf (tenderized or not) flank steak. I don't really know where I got this recipe, but it is the only way we will cook Salmon anymore! Everytime I serve it people rave and beg for the recipe.

To begin with this particular recipe, we have to prepare a few components. You can have brad's teryaki steak and salmon pinwheels using 10 ingredients and 9 steps. Here is how you can achieve that.

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

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

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Instructions 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..

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