Teriyaki Beef Spirals
- Ready In:
- 32mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup loosely packed fresh spinach leaves
- 1⁄2 cup water chestnut, finely chopped
- 1⁄4 cup green onion, chopped
- 1⁄4 cup low-sodium teriyaki sauce, divided
- 1 lb beef flank steak
- salt & fresh ground pepper
directions
- Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. In a medium bowl, combine spinach, water chestnuts, the 1/4 cup green onions, and 2 tablespoons of the teriyaki sauce.
- Trim fat from steak. Score steak on both sides by making shallow cuts at 1" intervals in a diamond pattern. Place meat between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a 10 x 8 inch rectangle. Remove plastic wrap. Sprinkle steak with salt and pepper.
- Spread spinach mixture over steak. Starting from a short side, roll steak up. Secure with wooden toothpicks at 1" intervals, starting 1/2" from one end. Slice between toothpicks into eight 1" thick slices. Thread two slices onto each of four long wooden* or metal skewers. Brush slices with some of the remaining teriyaki sauce.
- For a charcoal grill, grill slices on the rack of an uncovered grill directly over medium coals for 12-14 minutes for medium doneness, turning once and brushing with remaining teriyaki sauce halfway through grilling. (For a gas grill, preheat grill and reduce heat to medium. Place slices on grill rack over heat, cover and grill as above.).
- Serve over rice, if desired.
- *Note: If using wooden skewers, soak the skewers in water for 30 minutes prior to using.
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RECIPE SUBMITTED BY
Suzanne
United States