| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Japanese, Appetizers, Beef |
8 |
Servings |
INGREDIENTS
| 4 |
oz |
Slice Rump Steak |
| 3 |
tb |
Teriyaki Sauce |
| 2 |
|
Spring Onions w/ 3" of stalk |
INSTRUCTIONS
PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces.
Place the steak between sheets of greasproof paper and pound into 1/8"
thickness. Cut the steaks in half crosswise. Arrange the strip of onions
down the length of each piece of meat. Starting with the wide end, roll
into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip
rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again
in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and
cut into 1" pieces. Stand each piece on end.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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