Grilled flank steak with sesame sauce and grilled

Lynnda Cloutier


when choosing scallions, choose some with full white bulbs and firm green tops. Avoid scallions with Saudi or brown green parts. They're past their prime to trim remove a couple of inches from the green tops if needed. They often have a scraggly texture. Rinse scallions under cold running water and pull off any bruised or slimy green leaves. Cut off and discard the root end or trim it if using whole scallions to store, wrap whole trim scallions in a paper towel and put them in a zip top bag in refrigerator. They will keep for up to a week.Source unknown

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1 1/2 pounds flank steak
kosher salt and freshly ground black pepper
1/4 cup +1 tablespoon soy sauce
1/4 cup canola oil plus more for the grill
1/4 cup minced fresh ginger
1 1/2 tablespoons minced garlic
3 tablespoons rice vinegar
2 tablespoons asian sesame oil
1 1/2 tablespoons light or dark brown sugar
2 teaspoons cornstarch
20 scallions, preferably thick ones, roots trimmed
1 tablespoon sesame seeds, toasted

Directions Step-By-Step

season the flank steak with 1 teaspoon salt and 1/2 teaspoon pepper. Mix 1 tablespoon of the soy sauce, 1 tablespoon of the canola oil, 2 tablespoons of the vinegar, and 1 tablespoon of the garlic in a large zip top plastic bag. Add to steak and turn and massage it in the back to cover it with the marinade. Refrigerate for at least four hours or as long as overnight.
In a small pan, heat 1/2 tablespoons of the canola oil and the remaining 2 tablespoons ginger and 1/2 tablespoon garlic over medium heat until the ginger and garlic sizzles steadily and just begins to Brown around the edges, about three minutes. Add 1/3 cup water, the remaining 1/4 cup soy sauce and the Rice vinegar, sesame oil, and Brown sugar. Bring to a boil over medium-high heat. In a small bowl, whisk the cornstarch was 2 teaspoons water and stir into the soy mixture. Cook until it r returns to a boil and thickens slightly, about one minute. Remove from the heat and set aside.
Heat a gas grill to medium-high or prepare a fire on a charcoal grill with a medium hot coals. Rinse the scallions but don't dry them. Toss the scallions with the remaining 1 1/2 tablespoons canola oil and 1/2 teaspoons salt.
Clean and oil the grill grate. Grill the steak over the hotter zone if using charcoal, covered, until it has good grill marks, 5 to 6 minutes. Flip and reduce the heat to medium if using a gas grill or transfer the steak to the cooler part of the charcoal fire. Cook, covered, until the steak is done to your liking, 4 to 5 minutes for medium rare. Transfer to a large cutting board, brush with about one third of the sesame sauce, and let rest for 5 to 10 minutes.
While the steak rests, clean and oil the grill grate, set the scallions on the grill over the cooler zone if using charcoal, and cook until they have good grill marks 2 to 4 minutes. Flip and cook until they are tender, 2 to 4 minutes. Transfer to a large platter and drizzle with a couple of tablespoons of the sesame sauce. Slice the steak thinly and serve with the scallions, a drizzle of the remaining sesame sauce and a sprinkle of sesame seeds .serves four. Scallions are quick and easy to grill and make the perfect accompaniment for the steak in sauce.

About this Recipe

Course/Dish: Beef, Steaks and Chops