Grilled Sesame Seeds Steak Strips With Vegetables Recipe
Yield: 10 Servings
1/2 c soy sauce
1 T sesame seeds
1/4 c dry white wine
1 md onion,chopped
1/2 c green onion,chopped
1 cl garlic,crushed
1/2 t ginger,Ground
3 lb beef sirloin,cut into thin
-strips
2 lg green peppers,cut into
-squares,bl,anched
20 lg mushroom caps
16 cherry tomatoes
For marinade,place soy sauce,sesame seeds,wine,chopped onions,
garlic
and ginger in blender jar;blend well.Place meat in a large glass or
enamel bowl and pour marinade over.Marinate several hours or
overnight,stirring occasionally.Just before cooking,remove meat from
marinade and drain,reserving marinade. Thread meat on
skewers,alternating with green pepper pieces,cherry tomatoes and
mushroom caps.Brush with cooking oil.Grill to desired
doneness,basting with marinade several times during cooking.Leftover
marinade may be heated and served as a sauce at table.
Grilled Shark
Yield: 1 Servings
1 filet of shark
1 slice apple per filet
1 oil
1 spicy chutney of your choice
* Get rather thick slices of Shark and use 1 per person. Slice the
filet along the side to make a pocket. Slice the apple slice so you
can put it in the pocket. Oil the filet with canola oil to keep it
from sticking and season with salt and pepper (or any other seasoning
you like. I like to use curry powder. ) Grill on moderate coals for
about 10 minutes per side. As always check and adjust as required.
Serve with a spicy dressing or chutney of your choice.
Grilled Shark Teriyaki
Yield: 4 Servings
1 1/2 lb shark steaks (or other)
-firm-fleshed,fish
1 cn pineapple chunks (20 oz)
3 T salt-reduced soy sauce
2 T sherry
1 T ginger root,Grated
1/2 t dry mustard
2 cloves garlic,minced
1 t brown sugar
1 to 2 large green peppers cut
- into l,arge pieces
1 skewers
Rinse shark with cold water; pat dry with paper towels. Set aside.
Drain pineapple, reserving 3 tablespoons of juice; set pineapple
chunks aside. Make marinade by combining reserved juice, soy sauce,
sherry, ginger, mustard, garlic and brown sugar. Stir well and pour
over shark. Cover and marinate in refrigerator for 1 hour, turning
once. Using bamboo or metal skewers, make kabobs by alternating
pineapple and green pepper; set aside. Drain shark, reserving
marinade. Place on well-greased grate 4-5 inches from hot coals and
cook 4-5 minutes. Baste with marinade and turn. Cook an additional
4-5 minutes, or until shark flakes when tested with a fork. Baste
fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on
each side, or until just browned. Makes 4 servings. NOTE: Shark may
be broiled on a well-greased broiler pan 5-6 inches from source of
heat. Follow grilling times and directions.
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