Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

"[Photographs: J. Kenji Lopez-Alt] 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. Why this recipe works: * Butterflying the flank steak allows you to stuff it more easily, and doing so with the grain ensures that the steak will be sliced against the grain into serving portions. * Securing the rolled flank steak with a combination of butcher's twine and wooden skewers helps them hold together as they cook on the grill. * We cook the steaks first over a hot fire to help the fillings build up a crust that will prevent them from leaking out when we then transfer the steaks to the cooler side of the grill to finish cooking, freeing up the hot side for vegetable sides. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."