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    Negimake


    Source of Recipe


    Sunday_Dinner@yahoogroups.com

    1 pound skirt steak (or other meat) 1/4 inch thick
    4 scallions, trimmed, or 4 asparagus spears, woody end removed

    Marinade:

    1 clove garlic, finely chopped
    1 tablespoon finely chopped fresh ginger
    2 tablespoons toasted sesame oil
    2 tablespoons tamari sauce (available in the Asian section at the
    market)
    2 tablespoons lemon juice
    2 tablespoons white wine
    1 tablespoon honey


    Mix all marinade ingredients thoroughly. Place the meat in a flat
    baking dish and pour the marinade over it. Cover and refrigerate
    overnight (2 to 4 hours will be sufficient if you are using sirloin or
    rib eye).

    When you are ready to cook, prepare the grill. Roll the steak around
    the scallion or asparagus. (Align the scallion or asparagus lengthwise
    with the grain of the meat.) Secure with a toothpick at two or three
    places. (It’s a good idea to soak the toothpicks in cold water for
    about 20 minutes before using them so that they will not burn.) Place
    the rolled steak on the grill and cook for eight to ten minutes on
    each side.

    While the steak rolls are cooking, place the remaining marinade in a
    saucepan with one tablespoon of honey. Bring to a boil and then reduce
    heat to medium and cook for ten minutes, whisking occasionally. Brush
    this sauce on the steak rolls a minute before removing them from the
    grill. Cut the rolls in one-inch lengths and serve with remaining
    sauce.

    Makes 6 to 8 servings as an appetizer or 3 to 4 as a main course

    Note: Sirloin or rib eye cuts are more tender, but the skirt steak
    will work well if you marinate it. It is important to slice the skirt
    steak across the grain when you serve it or it will be tough.



 

 

 


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