Yakiniku Grilled Flank Steak with Sesame Soy Dipping Sauce

By Sprig Originals ✓ · cooked up in Sprig

A weeknight take on Japanese yakiniku: flank steak soaks in a quick soy-mirin-ginger marinade, then cooks fast over a hot grill alongside charred scallions. Half the sauce is set aside as a sesame dipping sauce, so you get glossy, savoury-sweet beef with almost no work. Slice it thin and pile it over rice or into lettuce leaves.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp packed brown sugar
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 tbsp toasted sesame seeds

• 1 1/2 lb flank steak
• 1 tsp kosher salt
• 1 bunch scallions, trimmed
• 1 tbsp vegetable oil

Instructions

1. Whisk the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, ginger and sesame seeds in a bowl until the sugar dissolves. Pour half into a small serving bowl and set aside as the dipping sauce.
2. Pat the flank steak dry, season both sides with the salt, and put it in a zip-top bag or dish with the remaining half of the sauce. Turn to coat and marinate 30 minutes at room temperature (or up to 4 hours in the fridge; take it out 30 minutes before grilling).
3. Heat a gas grill with all burners on high, or build a hot charcoal fire and spread the coals in an even single layer, until the grate reads about 500°F. Scrape the grate clean and wipe it with an oiled paper towel. Toss the scallions with the vegetable oil.
4. Lift the steak from the marinade, letting the excess drip off, and lay it over direct heat. Grill uncovered 4 to 5 minutes per side, moving it once if flames flare, until well charred and an instant-read thermometer in the thickest part reads 130°F for medium-rare. Discard the used marinade.
5. In the last 3 minutes, lay the scallions across the grate perpendicular to the bars and grill, turning once, 2 to 3 minutes total until limp and blistered.
6. Rest the steak on a board for 8 to 10 minutes, then slice it thinly across the grain on a slight angle. Cut the scallions into 2-inch lengths, scatter over the beef, and serve with the reserved dipping sauce.

Chef's tips

Nutrition (per serving, estimated)

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