Welcome to our kitchen, where we're about to explore a delightful twist on traditional steak preparation: the Flank Steak Scallion Roll-Up. This dish combines the rich, beefy flavor of flank steak with the freshness of scallions, creating a visually appealing and tasty meal. Whether you're looking to impress at a dinner party or simply want to elevate your weeknight dinner routine, this recipe is sure to become a new favorite.
Ingredients for Flank Steak Scallion Roll-Ups
- 1 1⁄2 lbs flank steak
- 8-10 scallions (green onions)
- 1⁄4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1⁄2 teaspoon red pepper flakes
- Salt and black pepper to taste
⚠️ Note: Adjust the amount of red pepper flakes according to your spice preference.
Preparation Steps
Let’s dive into the steps to prepare this elegant yet simple dish:
Step 1: Prepping the Flank Steak
Start by laying the flank steak on a cutting board. With a sharp knife, make a horizontal cut through the middle of the steak, but do not cut all the way through, to butterfly it open into a larger, thinner piece. Here’s how you can butterfly the steak:
- Place your hand on top of the steak to hold it steady.
- Starting from one long side, carefully slice parallel to the cutting board, opening it like a book.
- If the steak is particularly thick, you might need to make additional cuts to achieve a uniform thickness.
Step 2: Preparing the Scallions
- Trim the roots off the scallions.
- Cut the white and light green parts into approximately 2-inch pieces. These will be used for stuffing the roll-ups.
Step 3: Marinating the Steak
Mix soy sauce, olive oil, minced garlic, brown sugar, sesame oil, red pepper flakes, salt, and black pepper in a bowl to create the marinade.
- Place the butterflied steak into a zip-top bag or a shallow dish.
- Pour the marinade over the steak, ensuring all parts are covered.
- Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results.
Step 4: Assembling the Roll-Ups
Once marinated, remove the steak from the fridge and let it sit at room temperature for about 30 minutes. This step helps in evenly cooking the steak.
- Lay the steak flat with the grain running horizontally.
- Place the scallion pieces along one edge of the steak.
- Tightly roll up the steak from the scallion side, securing the roll with toothpicks or kitchen twine every inch or so.
Step 5: Cooking the Steak
- Preheat your grill or a heavy-bottomed skillet to medium-high heat.
- If using a skillet, add a small amount of oil to prevent sticking.
- Place the roll-up on the hot surface, seam side down, to sear and seal the roll.
- Grill or cook for about 5 minutes per side, until the steak is nicely browned and has reached your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
Step 6: Resting and Slicing
- Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute.
- Slice the roll against the grain into thick pinwheels. This makes each slice tender and easy to eat.
🔎 Note: Cutting against the grain ensures that the steak is tender and easy to chew.
Pairing Suggestions
This flank steak scallion roll-up can be paired with:
- Steamed jasmine rice or roasted potatoes.
- A side salad with a light vinaigrette.
- Grilled vegetables or a fresh stir-fry with soy and sesame.
Your final dish should look visually appealing with the green scallions peeking out from each slice, complemented by the char marks from the grill. The marinade's flavors seep into the meat, providing a sweet, savory, and slightly spicy taste that's balanced by the mildness of the scallions. This recipe not only brings a burst of flavor to your plate but also adds a dash of elegance to your dining experience.
What can I use if I don’t have flank steak?
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Skirt steak or hanger steak can be excellent alternatives due to their similar texture and flavor profile. Ensure to adjust cooking times as these cuts might have different thicknesses.
Can I make this dish ahead of time?
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Yes, you can prepare the roll-up the night before, marinate it, and then cook it fresh the next day. This can actually enhance the flavor absorption.
Is there a vegetarian version of this recipe?
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Consider using portobello mushrooms or tofu as a base. You can marinate them similarly, stuff with scallions, and grill or pan-fry for a vegetarian twist.
How do I know when the steak is perfectly cooked?
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Use a meat thermometer. For medium-rare, aim for 135°F. If you’re not using a thermometer, touch the steak; it should feel like the base of your thumb when you touch your thumb to your index finger for medium-rare.
Can I freeze the roll-ups for later?
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Yes, wrap the assembled and uncooked roll-ups tightly in plastic wrap or aluminum foil, then freeze. Thaw in the refrigerator overnight before cooking.
