This recipe turns a fairly mundane piece of steak into a cool main dish.
750 g beef flank steak, (see note below)
1/2 cup soy sauce
4 green onions, chopped
2 garlic cloves, minced
2 tbsp sesame oil
2 tbsp honey, or brown sugar
2 tbsp dry sherry, white wine or water
2 tsp fresh ginger, minced or grated
Place the steak on a cutting board and, holding a sharp knife at a slight angle to the board, cut crosswise (against the grain ) into ¼ in (0.5 cm) thick slices. Place in a bowl.
In a blender or food processor, combine the soy sauce, green onions, garlic, sesame oil, honey or sugar, sherry (or other liquid) and ginger root. Blend until well mixed, then pour over sliced meat in bowl. Toss to coat everything with the marinade, then cover with plastic and refrigerate for at least one hour or as long as is convenient (all day is fine).
Preheat barbecue to medium-high.
Divide the meat strips into about 6 equal portions. Working with one strip at a time, roll up, pinwheel-style, using up all the strips allotted to each portion and reserving the longest pieces to go around the outside. Secure the pinwheel by stabbing toothpicks into it horizontally in two or three places. This actually hangs together better than you’d think, but nonetheless, be sure to handle the pinwheels gently to prevent all your work from unravelling. Discard any leftover marinade.
Place pinwheels on preheated barbecue and grill, turning once or twice, until done to your taste – 3 to 5 minutes per side.
Note If you can’t find flank steak, these pinwheels can be made with another boneless steak, such as sirloin or top round. Just make sure when you cut it into strips you cut against the grain for maximum tenderness.
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