- 6
- 45 mins
- 60 mins
Ingredients
- 1 (2-pound) flank steak, trimmed
- ½ cup soy sauce
- ¼ cup sugar
- 3 tablespoons mirin
- 3 tablespoons sake
- 16 scallions, trimmed and halved crosswise
- 1 tablespoon sesame seeds, toasted
Preparation
Step 1
INSTRUCTIONS
SERVES 8 TO 10 AS AN APPETIZER OR 4 TO 6 AS A MAIN DISH
Look for a flank steak that is as rectangular as possible, as this will yield the most uniform slices. Depending on how you slice the steak, you may end up with extra slices; you can grill these alongside the rolls or make several smaller rolls. Serve either as an appetizer or as a main dish with steamed white rice and a vegetable.
1. Place steak on large plate and freeze until firm, about 30 minutes.
2. Bring soy sauce, sugar, mirin, and sake to simmer in small saucepan over high heat, stirring to dissolve sugar. Reduce heat to medium and cook until slightly syrupy and reduced to ½ cup, 3 to 5 minutes. Divide evenly between 2 bowls and let cool. Cover 1 bowl with plastic wrap and set aside for serving.
3. Place steak on cutting board. Starting at narrow, tapered end, slice steak ⅜-inch thick on bias against grain until width of steak is 7 inches (depending on size of steak, you will need to remove 2 to 3 slices until steak measures 7 inches across). Cut steak in half lengthwise. Continue to slice each half on bias against grain. You should have at least 24 slices. Pound each slice to 3/16-inch thickness between 2 sheets of plastic.
4. Arrange 3 slices on cutting board with short side of slices facing you, overlapping slices by ¼ inch and alternating tapered ends as needed, to form rough rectangle that measures 4 to 6 inches wide and at least 4 inches long. Place 4 scallion halves along edge of rectangle nearest to edge of counter, with white tips slightly hanging over edges of steak on either side. Starting from bottom edge and rolling away from you, roll into tight cylinder. Insert 3 equally spaced toothpicks into end flaps and through center of roll. Transfer roll to platter and repeat with remaining steak and scallions. (Assembled rolls can be refrigerated for up to 24 hours.)
5A. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
5B. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
6. Clean and oil cooking grate. Place rolls on grill (over coals if using charcoal) and cook until first side is beginning to char, 4 to 6 minutes. Flip rolls, brush cooked side with glaze, and cook until second side is beginning to char, 4 to 6 minutes. Cook remaining 2 sides, glazing after each turn, until all 4 sides of rolls are evenly charred and thermometer inserted from end of roll into scallions at core registers 150 to 155 degrees, 16 to 24 minutes total. Transfer rolls to cutting board, tent with aluminum foil, and let rest for 5 minutes. Discard remaining glaze.
7. Remove toothpicks from rolls and cut rolls crosswise into ¾-inch-long pieces. Arrange rolls cut side down on clean platter, drizzle with 2 tablespoons reserved glaze, sprinkle with sesame seeds, and serve, passing remaining reserved glaze separately.