Grilled Stuffed Flank Steak with Green Onions, Ginger, and Teriyaki Glaze

Ingredients

For the sauce

  • 1 cup soy sauce
  • 1⁄2 cup brown sugar
  • 1 cup mirin
  • 1⁄2 cup sake

For the steak

  • 1⁄4 cup coconut oil, or other vegetable oil
  • 2 cups green onions, thinly sliced (about 24)
  • 3 tablespoons fresh ginger, minced or grated
  • 1 (2 to 2 1⁄2 pounds) flank steak, trimmed of excess fat
  • Salt and freshly ground black pepper

Instructions

  1. To prepare the sauce, mix soy sauce, sugar, miring, and sake together in small saucepan.  Bring to boil over medium-high heat, reduce heat to simmer, and cook until thickened, about 20 minutes.  Remove from heat cool before using.  
  2. Heat oil in small saucepan over medium-high heat.  Meanwhile, combine green onions and ginger in medium bowl and season with salt.  When oil is hot, pour over green onions and ginger. Stir well to combine and cool before using.  
  3. Place steak on cutting board with grain running parallel to edge of counter.  Carefully butterfly the steak, leaving the long back edge attached by 1⁄2 to 1⁄4-inch of meat.  Open steak and flatten seam with hands to form rough rectangle.  
  4. Season exposed side of steak with salt and pepper, then spread with green onion-ginger mixture, leaving 1-inch border on the long top and bottom.  
  5. Carefully roll steak away from you, into a cylinder.  Place with seam side down.  
  6. Tie steak tightly with twine, spacing ties every 1 1⁄2 inches.  Slice into pinwheels using sharp knife, then insert a skewer into each pinwheel.  (Depending on your skewers, you can put multiple wheels on each.)  
  7. Prepare grill for two stage grilling.  Cook pinwheels on hot side of grill until well charred on each side, about 3 minutes per side.  Transfer wheels to cooler side of grill, brush with 1 to 2 tablespoons of teriyaki sauce, cover, and cook until instant read thermometer reads 120*F for medium-rare or 130*F for medium.  Flip halfway through cooking and brush with more sauce.  Make sure to temp the center of the wheels, not just the outer edge.  
  8. Transfer pinwheels to serving platter, let rest 5 minutes, brush with additional sauce and serve.  

Comments

This is one of the recipes I’ve been most excited about recently, and it did not disappoint!  It’s from Serious Eats, which is a super reliable source of new recipes.  The assembly was a bit finicky, but I blame my butterflying skills.  I’ve never butterflied a flank steak before and it was a bit of a challenge!  I served this with rice.