Beef

Teriyaki Pinwheels with Balsamic Asparagus & Blackberry Champagne Cocktails

I apologize for the long title. I am not creative enough to shorten it so I just list out everything that I made. This was Kevin’s birthday meal a couple of weeks back, and teriyaki pinwheels are his absolute favourite. They are a big deal in the Duensing family, and they generally get requested for every birthday ever. There is definitely a reason for that. These are so good, and I wish that someone in that family had a birthday every week so we could have them more often. I decided not to mess with this recipe (the first time I have done something without making any changes in a while) because it is already perfect as is. I highly recommend making these right now if you have a grill (even though I am writing this at 8:00 in the morning).

The great thing about steak is that you can serve it with pretty much anything you want. I decided to go with asparagus because I am still really excited about having a grill now and wanted to try out grilled asparagus. The ones that I made ended up not having quite as much flavour as I had hoped so I have adjusted my recipe for you below. Hopefully they will be more flavourful and delicious if you make them! I really think that they just needed more salt..because everything needs more salt, in my opinion.
Teriyaki Pinwheels
Enough flank steak to feed however many people you are serving (I did about 2 lbs for two people)
1 Tablespoon vegetable oil
1/2 cup soy sauce
1/2 cup sugar
2 Tablespoons dry sherry
1 teaspoon powdered ginger
1 clove garlic, minced

Score the flank steak across the grain and cut into long, thin, 1-inch strips.

Combine the oil, soy sauce, sugar, sherry, ginger, and garlic and pour over the steak in a ziploc bag. Refrigerate for 1-3 hours.

Roll the steak strips into wheels and secure with skewers. Try to make sure that all of the pinwheels on one skewer are the same size so they will cook for the same amount of time.
Heat the grill to medium-high and grill until they are cooked through the way you like!
Grilled Balsamic Asparagus
1 lb fresh asparagus
4 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder

Combine all ingredients in a ziploc bag and marinate for about 30 minutes.
Preheat grill over medium-high heat. Discard the marinade from the bag and grill the asparagus for about 5 minutes per side or until done.
Blackberry Champage Cocktail
1 bottle champagne
3 Tablespoons blackberry licquer
Frozen blackberries and raspberries (I bought them fresh and then froze them)

Combine all ingredients in a large pitcher and serve in champagne flutes. I did not have champagne flutes, unfortunately, so we used martini glasses.


Teriyaki Pinwheels with Balsamic Asparagus & Blackberry Champagne Cocktails
Total time: 
 
Ingredients
  • Teriyaki Pinwheels
  • Enough flank steak to feed however many people you are serving (I did about 2 lbs for two people)
  • 1 Tablespoon vegetable oil
  • ½ cup soy sauce
  • ½ cup sugar
  • 2 Tablespoons dry sherry
  • 1 teaspoon powdered ginger
  • 1 clove garlic, minced
  • Grilled Balsamic Asparagus
  • 1 lb fresh asparagus
  • 4 Tablespoons balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • Blackberry Champage Cocktail
  • 1 bottle champagne
  • 3 Tablespoons blackberry licquer
  • Frozen blackberries and raspberries (I bought them fresh and then froze them)
Instructions
  1. Teriyaki Pinwheels:
  2. Score the flank steak across the grain and cut into long, thin, 1-inch strips.
  3. Combine the oil, soy sauce, sugar, sherry, ginger, and garlic and pour over the steak in a ziploc bag. Refrigerate for 1-3 hours.
  4. Roll the steak strips into wheels and secure with skewers. Try to make sure that all of the pinwheels on one skewer are the same size so they will cook for the same amount of time.
  5. Heat the grill to medium-high and grill until they are cooked through the way you like!
  6. Grilled Balsamic Asparagus:
  7. Combine all ingredients in a ziploc bag and marinate for about 30 minutes.
  8. Preheat grill over medium-high heat. Discard the marinade from the bag and grill the asparagus for about 5 minutes per side or until done.
  9. Blackberry Champagne Cocktail: Combine all ingredients in a large pitcher and serve in champagne flutes. I did not have champagne flutes, unfortunately, so we used martini glasses.

Write a comment

Rate this recipe: