thinly sliced ribeye (if you are lucky to have an asian butcher, look for beef cut for bulgogi or sukiyaki), marinated briefly in white miso paste, dijon mustard, mirin, sesame oil and soy sauce, wrapped around sautéed spinach with garlic, then grilled. mmm. beefy goodness, without the beefy bloat. the meat is cut so thinly (1/8th of an inch), and the marinade rather strong, that a couple minutes of marination should be enough to flavour the meat well enough that extra sauce isn't needed.
Posted by santos. This entry was posted on 20050118 at 11:23 PM You can skip to the end and leave a response.