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Recipe

Broiled Flank Steak and Scallions

Scott Phillips

Servings: 4

If you like beef negimaki, the classic Japanese appetizer of strips of teriyaki-flavored beef rolled around scallions, you’ll love this. It delivers the same great flavor, but as a much-easier-to-make main course. Feel free to grill the meat and scallions instead of broiling them. Serve with white rice and a crisp romaine salad.

Ingredients

  • Cooking spray
  • 1/3 cup soy sauce
  • 3 Tbs. honey
  • 1-1/2 Tbs. minced fresh ginger
  • 1 Tbs. minced garlic
  • Freshly ground black pepper
  • 1-1/2 lb. beef flank steak
  • Kosher salt
  • 2 bunches scallions, trimmed
  • 2 tsp. canola or vegetable oil

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 105
      Sodium (mg): 1690
      Carbohydrates (g): 18
      Fiber (g): 1
      Protein (g): 37

Preparation

  • Position a rack about 8 inches from the broiler. Line a large rimmed baking sheet with foil and spray with the cooking spray.
  • Whisk the soy sauce, honey, ginger, garlic, and 1/2 tsp. pepper in a small bowl. Set aside 1/4 cup of the mixture for finishing the dish.
  • Transfer the steak to the prepared baking sheet, lightly season with salt and pepper, and brush liberally with some of the soy mixture. Toss the scallions with the oil, 1/4 tsp. salt, and 1/4 tsp. pepper, and spread in a single layer on the baking sheet next to the steak. Broil until the steak browns on one side, about 5 minutes. flip the steak and toss the scallions. Brush the steak with more of the soy mixture. Broil until the scallions are soft and brown in spots and the steak is medium rare (135°F), about 3 minutes; you may need to remove the scallions before the steak is done.
  • Transfer the steak to a cutting board and let rest for 5 minutes. Slice it thinly against the grain, drizzle with the reserved soy mixture, season to taste with salt and pepper, and serve with the scallions.

Reviews

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Reviews

  • Venny52 | 12/07/2015

    This was terrific. Quick and easy to throw together, and perfect with a side of Jasmine rice.

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