As we approach the first day of May, we begin to sense something in the air. Something good, something fresh, something mesquite rising up from the nations across America! The unofficial beginning of the high season of barbecue, Memorial Day is Grilling Day, and this is our series for making it a spectacular feast and holiday. With an unorthodox approach, Soy Marinated Grilled Flank Steak and Scallions is a terrific way to get your grills blazing and guests feasting. Featuring a soy marinade that is applied after grilling, this flank steak is perfect for an early dinner with succulent moisture, salt, and subtle sweetness.
This preparation of cooking first, marinating second, is inspired by a technique called escabeche, where roasted fish and meat are preserved in an acidic mixture. The flank steak is scored, seasoned with salt and pepper, and allowed to sit for 30 minutes to an hour. The scallions are tossed in olive oil, seasoned with salt and pepper, and grilled over medium-high heat while the steak is also cooked to beautiful medium-rare. The marinade is a combination of mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil, and is poured over the rested, sliced steak and scallions. Allow the dish to marinate for at least 15 minutes before serving, so the spicy-sweet mixture infuses into the beef for maximum flavor. A wonderfully tasty presentation and character with a distinctive technique make this a fun dish to explore because Memorial Day is Grilling Day.
Soy Marinated Grilled Flank Steak and Scallions Ingredients
- 3 Tbsp. extra-virgin olive oil, divided, plus more for the grill
- 1½ lb. flank steak
- Kosher salt, freshly ground pepper
- 1 bunch scallions, trimmed
- ¼ cup of mirin (sweet Japanese rice wine)
- ¼ cup of soy sauce
- 2 Tbsp. light brown sugar
- 1 Tbsp. distilled white vinegar
- 1 Tbsp. Sriracha
- 2 tsp. toasted sesame oil
- Toasted sesame seeds (for serving)
Soy Marinated Grilled Flank Steak and Scallions Directions
- 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 tablespoons of 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 the remaining 1 tablespoon of olive oil. Grill scallions, often turning, until tender and charred in spots, about 1 minute. Return to the 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.
Taken from bonappetit.com