Love this Asian-inspired take on beef negimaki, the classic Japanese appetizer of strips of teriyaki-flavored beef rolled around scallions. Trust me, you’ll want to make Broiled Flank Steak and Scallions again and again. It delivers flavor in spades, and is about the easiest-to-make main course ever (especially if you make the rice a day or two ahead of time, which I did.)
Scallions believe it or not, have a whole lot more to offer than some added color. In fact, they are low in calories, rich in nutrients and boast some serious health benefits, from enhancing immunity to shrinking fat cells. Hip-hip hooray! Just so you know, as a member of the Allium family of plants, scallions are a close relative of garlic, onions, leeks, shallots and chives and share many of the same health-promoting compounds.
Plan on one bunch of scallions per person as they shrink down quite a bit. I cooked 2 1/2 bunches and this was the result. Russ and I polished off the entire serving in one meal.
One more notable fact about the vegetable, scallions are practically bursting with vitamin K. In fact, just a half cup can meet and exceed your vitamin K requirement for the entire day. Vitamin K is a necessary nutrient for many aspects of health, but its critical role in blood clotting stands out in particular.
Feel free to grill the meat and scallions instead of broiling them if the weather permits (which in January in the Northeast is near impossible.) And you know how I often complain about a broiler in a gas stove, well I went ahead and used ours this time and got great results, I just had to rotate the pan a few times and cook the meat 2 minutes longer than instructed (but I removed the scallions for the last couple minutes.)
To round out the meal, serve with white rice and a crisp romaine salad… a glass of wine would be a nice accompaniment too…
- 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
- 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.
Save any pan juices from the baking sheet to flavor your rice.
- 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.
From Fine Cooking by Bruce Weinstein, Mark Scarbrough