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Negimake
This is my take on a favorite Japanese dish. Usually, it is wrapped around burdock root or scallion. It is also wonderful using asparagus. Negimake is great on the grill and quite easy to do. I like skirt steak which is very flavorful but can be stringy and tough if not cut across the grain (as you would brisket). Or try it with your favorite cut of beef, lamb, elk or venison. Makes 6 to 8 servings as an appetizer or 3 to 4 as a main course Ingredients: 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 Preparation: 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. 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. |