Flank Steak Teriyaki

Yield:

48 servings

Ingredients

Ingredients	Weights	Measures
A.1. Original Steak Sauce	2 lb. 8 oz.	1 qt. 1 cup
granulated sugar	1 lb. 4 oz.	2 cups 1/2 cup
soy sauce	8 oz. 2 oz.	1 cup 1/4 cup
fresh garlic, minced	1 oz. -	1/4 cup 1 Tbsp.
ground ginger	- -	to taste 2 tsp.
flank steak pinwheels (1/4 lb. each)	12 lb. 3 lb.	48 each 12 each
Canned or fresh pineapple slices	4 lb. 1 lb.	48 slices 12 slices
cooked jasmine rice	12 lb. 3 lb.	1-1/2 gal. 1-1/2 qt.
green onions, chopped	6 oz. 1-1/2 oz.	3 cups 3/4 cup

Directions

MIX steak sauce, sugar, soy sauce, garlic and ginger until well blended.

PLACE 12 pinwheels in each of four full-size hotel steam table pans (or in one full-size hotel pan for trial recipe). Pour steak sauce mixture evenly over pinwheels; cover. Marinate in refrigerator 1 to 2 hours. Remove pinwheels from marinade; discard marinade. Place on half sheet pans.

BROIL, 4 to 5 inches from heat source, 6 to 7 min. on each side or meat is cooked through (160°F), adding pineapple slices to each pan for the last 3 to 5 min. of the broiling time.

FOR each serving: Spoon 1/2 cup hot cooked rice onto serving plate; top with 1 each steak pinwheel and pineapple slice. Sprinkle with 1 Tbsp. onions.

Kraft Kitchens Tips

How to Make Steak Pinwheels

Cut flank steaks across the grain into 4-oz. slices, each about 1/4 inch thick. Coil each slice to form pinwheel; secure with 6-inch bamboo skewer. If preparing large amounts, work in batches to maintain the ideal handling temperature for the uncooked steaks.

Pork Teriyaki

Prepare as directed, substituting a 4-oz. pork chop for each steak pinwheel.

K:8675v01:96642

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Nutrition Information

Calories

280

Total fat

7 g

Saturated fat

3 g

Cholesterol

45 mg

Sodium

370 mg

Carbohydrate

29 g

Dietary fiber

1 g

Sugars

9 g

Protein

25 g

Vitamin A

0 %DV

Vitamin C

10 %DV

Calcium

2 %DV

Iron

15 %DV