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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