GRILLED STUFFED FLANK STEAK WITH SCALLIONS, GINGER, AND TERIYAKI GLAZE RECIPE
Negimaki-grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze-is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.
Provided by J. Kenji López-Alt
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a small saucepan over medium-high heat until shimmering (a scingle scallion dropped into it should sizzle immediately. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.
- Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
- Season steak on exposed side with salt and pepper. Spread scallion-ginger mixture over steak, leaving a 1-inch border at the top and the bottom.
- Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
- Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
- To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, brush with 1 to 2 tablespoons teriyaki sauce, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.
- Alternatively, to Finish Indoors : Adjust oven rack to center position and preheat oven to 400°F. Heat 2 teaspoons vegetable oil in a large skillet over high heat until lightly smoking. Add steaks and cook, turning occasionally, until well browned on both sides, about 4 minutes total. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Brush with sauce and transfer to oven. Cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce, about 2 to 5 minutes total. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.
Nutrition Facts : Calories 342 kcal, Carbohydrate 9 g, Cholesterol 90 mg, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, Sodium 1026 mg, Sugar 4 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SOY SAUCE-MARINATED GRILLED FLANK STEAK AND SCALLIONS
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Steak Grill Green Onion/Scallion Wine Sesame Oil Soy Sauce Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an 1/8") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
- Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
- Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.
- Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10-15 minutes.
- Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled scallions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.
KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS
Steps:
- Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams
GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that's at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
- Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
- Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
- Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
- Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
- Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.
GRILLED STEAK WITH SCALLION AND CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, kosher salt, freshly ground pepper, Walmart USDA Choice Angus Beef Ribeye steaks, fresh cilantro leaves, fresh parsley leaves, scallions, garlic, jalapeño, red pepper flakes, extra virgin olive oil, red wine vinegar, lime juice
Provided by Walmart
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the grill to medium-high and lightly grease the grates.
- Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
- Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20-30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
- Place the steaks on the preheated grill and cook, uncovered, for 4½-5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5-7 minutes, then slice against the grain.
- Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
- Enjoy!
GRILLED FLANK STEAK WITH SCALLIONS
Steps:
- Whisk soy sauce, oil, lemon juice, garlic, and sliced scallions in a small bowl. Reserve 1/4 cup in a small bowl; cover, and refrigerate. Place steak in a nonreactive 9-by-13-inch dish, pour remaining marinade over meat, and turn steak to coat. Cover, and refrigerate overnight. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Remove steak from marinade; discard marinade. Let steak stand, covered, at room temperature for 30 minutes. Season with salt and pepper, and grill to desired doneness, about 7 minutes per side for medium-rare. Transfer to a cutting board, and let stand for 10 minutes. Coat whole scallions with reserved marinade. Grill, turning frequently, until scallions are tender, about 2 minutes. Discard remaining marinade. Thinly slice steak against the grain, and serve with grilled scallions.
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GRILLED STEAK AND SCALLIONS - FRAMED COOKS
From framedcooks.com
Reviews 8Category DinnerCuisine AmericanTotal Time 20 mins
- Put steak, garlic, olive oil, lemon juice and lemon peel in a plastic zipper bag and marinate for at least an hour, and up to overnight.
- Turn on grill to high. Grill steak for 5 minutes per side for medium rare, or to your liking. Remove steak to a cutting board, tent with foil and let it rest while you grill the scallions.
- Toss scallions with olive oil and lay across grill grates. Grill, turning now and then, until char marks start to form – about 5 minutes or so.
- Slice steak across the grain. Divide steak among dinner plates and top with scallions. Sprinkle with red onion and sprinkle with salt and pepper. If you are feeling extra fancy, put a small spoonful of butter on top of each plate and dig in!
GRILLED FLANK STEAK AND SCALLIONS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (19)Estimated Reading Time 3 minsServings 4
- Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an ⅛") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
- Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
- Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.
- Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10–15 minutes.
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