Charlie Trotter's Grilled Beef Teriyaki with Sesame Seeds and Spic

[awbrig]

Charlie Trotter's Grilled Beef Teriyaki with Sesame Seeds and Spicy SOy Mustard

Courtesy of Charlie Trotter

Tools: 12 bamboo skewers, soaked in water

Prep Time: 15 minutes, plus 2 hours refrigeration

Cooking time: 15 minutes

Yield: 12 pieces

The key to great teriyaki is using a well-seasoned marinade. These finger foods make for easy appetizers at a cocktail party. The sugar in the marinade helps to caramelize the ingredients and gives the beef a subtle glaze. Teriyaki is almost always made with soy sauce and ginger. In this recipe, you add garlic and cilantro.

• 1/2 c Dijan mustard
  
• 3 tbls soy sauce
  
• 2 jalapeno peppers, finely chopped
  
• 1 tsp cayenne pepper
  
• 2 tbls chopped ginger
  
• 2 tbls chopped garlic
  
• 2 tbls chopped cilantro
  
• 1/2 c teriyaki sauce
  
• 1 tbls sugar
  
• salt and pepper
  
• 3/4 lb lean steak cut into strips
  
• 2 tbls sesame seeds
  

1. In a small bowl, mix together the mustard, soy sauce, jalapeno, cayenne, 1 tbls of the ginger, 2 teaspoons of the garlic, and the cilantro.

2. in another small bowl, mix together the teriyaki sauce, sugar, the remaining 1 tbls of ginger, and 4 teaspoons of the garlic.

3. Season the steak with salt and pepper. Place a piece of steak on each skewer adn brush generously with the teriyaki mixture. Place in a resealable bag and refrigerate for 2 hours.

4. Grilll the teriyaki skewers over a medium flame for 2 minutes on each side or until cooked.

5. Spoon some of the spicy soy mustard on top of the skewers and sprinkle with sesame seeds. Serve while hot

Keywords: Hors d'oeuvre, Beef, Marinade

( RG543 )