Phenomenal Phoods

Teriyaki Pinwheels with Balsamic Asparagus & Blackberry Champagne Cocktails

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
• 1/2 cup soy sauce
• 1/2 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
• 1/2 teaspoon pepper
• 1/2 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.