Fire Day Friday: Beef Teriyaki

I think most food bloggers fantasize about having their own cook book.  Sure, we know that it won’t likely happen but it is fun to daydream, right?

So it was nice to see fellow food blogger Matt Armendariz of MattBites succeed in having his book On A Stick! published this year.  It is a creative concept of “80 Party-Perfect Recipes” impaled on kebabs.

Here is an adaptation of one of the recipes from Matt’s book.

Beef Teriyaki
adapted from On A Stick!

1 flank steak
16 bbq skewers
2 tsp sesame oi
salt & pepper

Teriyaki Glaze
1 cup soy sauce
1/2 cup brown sugar
2 Tbsp honey
1 Tbsp mirin
1 Tbsp garlic, minced
1 tsp ginger, minced
1 Tbsp cornstarch
1/4 cup cold water

If you are using bamboo skewers, soak them in water for at least 30 minutes.

Start your grill for medium heat (300-350f).  In a small sauce pan on the grill, mix together the soy sauce, sugar, honey, mirin, garlic and ginger and simmer for 15 minutes.  Stir frequently and keep an eye on your heat.  Sugary sweet sauces like this will burn quickly if your temps get away from you.

Stir together the corn starch and water and stir into the teriyaki mixture.  Simmer another 5-7 minutes.  Remove from heat.

Bring the grill heat up to 400f.  Slice the steak across the grain in 1/4″ strips like this.

Thread the steak onto the skewers in a weaving fashion.  Grill for 2 1/2 minutes then flip.

Grill another 2 1/2 minutes and flip again.  Brush the top with some of the teriyaki glaze and cook for 2 more minutes.

Flip, brush with glaze and cook for a final 2 minutes.

Remove, sprinkle with sesame seeds and cilantro.

Remove sticks before eating…..

The salty sweet (or is that sweet salty?) taste was exactly what you want for beef teriyaki.  This dish is one that Vlad the Impaler would be proud to serve.

Stuffed Flank Steak – Simple Saturday

Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.

 

Stuffed Flank Steak
Butterflied flank steak
Italian seasoning
Fresh spinach
Shredded mozzarella cheese

Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely 🙂  Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.

 

Dinner is served!
This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
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Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!
Fire Day Friday: Beefy Bite Appetizers

It is the holiday season, which unleashes a torrent of parties and get togethers.

That means it is advantageous to have an extra appetizer, hors d’oeuvres, or dessert snack trick up your sleeve. So tonight I played around with an idea I had for an appetizer. This is work in progress kind of thing.

Steak Wrapped Tater Tots

I know. That’s twisted. But sometimes you just have to cut loose and do something different.

For the first round, I cooked tater tots (well, actually Ore Ida Crispy Crowns) according to directions. I placed each one on a 1″ strip of milanesa style sliced beef (thin sliced sirloin) and topped with a variety of ingredients like pickled sweet jalapeno (we usedHobo Howey’s Jalapeno Treats), cheddar cheese, and steak sauce.

I rolled them up and secured with a toothpick and seasoned with a little bit of steak rub (I used Dizzy Pig Cow Lick).

I tried cooking them on the griddle plate of my grill cooking at 450f. It only took 1-2 minutes per side.

While it gave good sear marks, the sides didn’t get much radiant heat so they weren’t as evenly cooked as I would have liked.

It was 35f outside while I was cooking these, but I could not resist making a second attempt. This time I did the same thing but went with direct heat.

That cooked through much better.

And despite my fears the cheese would melt out during the cook, it finished just right.

Lessons learned:

  1. Instead of using a griddle pan, go for direct heat like grilling or broiling.
  2. If using cheese, start with your tater tot facing the hot side (below for grilling, above for broiling) for the first minute.
  3. Serve these quickly after cooking. These are not a “cook and leave on the table” kind of thing if you want to impress.
  4. Idea for the world’s most awesome slider – A juicy lucy style slider with a crispy crown and cheddar inside. Gonna work on that one.
  5. After testing the varieties twice tonight, I think our favorite is a combo of the sweet pickled jalapeno and cheddar. The sweet and heat combine perfectly.

Tell me: When the pressure is on during the holidays, what is your “go to” appetizer/snack?