Grilled Teriyaki Beef Spirals
I put the kibosh on meat for approximately ten years. I can’t say that I missed it during that time (although the smell of bacon would always send me into a frenzy), and I certainly learned a lot more about food in general. It was a significant experience for me and I have an enormous amount of respect for others who follow this path (well, except the preachy ones…I sort of want to run them over with my car.)
My life changed quite a bit in 2002, and for various reasons I started incorporating chicken back into my eating habits. I never gave up fish, so what was the big deal about eating chicken again? (At least that’s how I justified it.) Then pig soon followed. Then cow. It wasn’t really a conscience thing, more like a natural progression.
I began to cook a lot when I started a family, and I discovered two things: meat is easy and I had been missing out on a lot of fabulous meals.
Other than the recent Pork with Orange Marmalade, my impression of recipes requiring so few ingredients has not been very favorable. The pork dish was such a nice surprise and I couldn’t imagine having the same success twice in a row. So, I put my expectations in check. Here I am, surprised again. This was not only as good, it was even better.
I haven’t made anything with teriyaki sauce in a long time and was reminded how much I like it. Of course I do – it’s sweet. I also love the shiny glaze it adds to the meat when basted on. This makes sense considering “teri,” the first part of teriyaki, means “luster.” If you’re feeling ambitious, you can make your own basic teriyaki sauce; all you need is soy sauce, mirin, and sugar.
As for the filling, it was so simple. The combination of fresh spinach and crunchy water chestnuts was perfect, and any bitterness you might think spinach has, was completely masked by the sugary sauce. This was absolutely delicious; one of those dishes that your mouth wants more of, even though your belly says “no more vacancy.”
Every now and then I consider saying good-bye to meat again, but then along comes a recipe that jolts me back to reality. Like this one.
Print this recipe.
I could handle the $25 crock-pot investment but don’t think I can afford a $200 grill. I want this!! Can you come over and make it for me? God, I need a grill.
There it is. I figured you made it and it wasn’t any good. I’m firing up the grill this weekend.
Oh ya. How good does that look? Flank steak is one of my favorite cuts of meat, too. YUM.
Amy said: “I never gave up fish, so what was the big deal about eating chicken again? (At least that’s how I justified it.) Then pig soon followed. Then cow. ” (here’s the part that was omitted) “And then… HUMANS!” (Cue diabolical laughter.) Seriously though, these Better Homes recipes look delicious! I’m a BIG meat eater, so this one’s going on the list of new grill recipes to try.
Is it wrong of me to want this at 8 in the morning?
This is not a meal, this is meat dessert.
I want this for lunch, but no such fantastic entree is served at the corporate cafeteria. I’m stuck with the usual boring sandwich choices.
I have actually made my own teriyaki sauce and is better than most store bought varieties. However, I did find a brand I like better than most. It is called J E S Teriyaki Marinade & Sauce. They now make a few varieties, but I buy the original. This recipe couldn’t be much simpler and will certainly try it the next time I make flank steak. I’ll let you know the results.
I had the carnivoric (is that really a word?) pleasure of these delicious treats when Jen and I visited Amy and Paul a few weeks ago. They are truly “heaven on a stick.”
Oh yes…definitely “heaven on a stick”. They were so yummy! I actually made them myself last week, and they truly are very, very easy!
Oh, and this photo is great! I swear, they just jump of the screen!
I LOVE teriyaki. It’s my favorite marinade to use on chicken, so I’m really interested in this one. I know flank steak is pretty expensive, might try it with a different cut of meat. ?
It’s absolutely criminal when I see people put ketchup or mayo on a great piece of steak. This sounds perfect.
You make a convincing argument for cooking these. I hesitate to make teriyaki anything though because Steve is very picky about it (most are too sweet… actually for me too), so I’d have to make my own. Hm.
And sometimes I think I could give up meat. Not fish though. Nuh uh.
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that I’ve really enjoyed reading your posts. Anyway
I’ll be subscribing to your feed and I hope you post again soon!