Sunday, November 11, 2012

Teriyaki Steak Florentine

A nice Japanese twist on the traditional steak florentine.

Teriyaki Steak Florentine


  • 2 thick skirt steaks (about 375grams each)
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1/4 cup dry sherry
  • 1/4 cup light soy sauce
  • 3 teaspoons sugar
  • 1 tablespoon oil
  • 1 large carrot
  • 12 green beans
  • 4 spring onions
  • 1 cup cooked drained spinach (chopped)
  • salt and pepper to taste
  • 1/2 cup hot water
  • 1/2 beef stock cube
  • 2 teaspoons cornflour

Lightly score the smooth side of each steak into diamond pattern.  In a flat dish, blend garlic and ginger with 1 tablespoon, sherry and 1 tablespoon soy sauce.  Mix in sugar and oil.  Add steaks and turn to coat.  Cover and leave for 1 hour, turning occasionally.

Top and tail beans.  Cut scraped carrot into long, thin stripes.  Clean, split lengthwise and cut spring onions the same length as the beans.  Par-boil beans and carrots in salted water fr 4 minutes.  Drain steaks and place scored side down.

Spread spinach over meat and arrange carrot, beans and spring onions lengthwise on top of the spinach.  Sprinkle lightly with salt and pepper and roll up each steak firmly.

Secure rolls with small skewers or string.  Place in a greased oven dish, brush rolls with marinade and cook in a moderately hot oven, 190 degrees celsius for 45 minutes for medium beef or 1 hour for well done.

Rest rolls for 10 minutes before removing skewers.  Slice and serve with Teriyaki sauce and boiled rice.

To make Teriyaki Sauce:
Dissolve juices in oven dish with 1/2 cup hot water and pour into a small saucepan.  Add stock cube and remaining sherry, soy sauce and sugar.  Heat and thicken with cornflour mixed with a little cold water.  Boil for a minute and serve in a boil.

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz,

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