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Teriyaki Flank Steak with Scallions Recipe

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This recipe for Teriyaki Flank Steak with Scallions is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup soy sauce
1/3 cup sugar
2 TBS rice vinegar
1 TBS grated fresh ginger
¼ tsp red pepper flakes
1 tsp cornstarch
1 flank steak (about 1 ½ pounds)
2 TBS vegetable oil
12 scallions, cut into 1-inch lengths
2 tsp toasted sesame seeds
Directions:
Directions:
Whisk soy sauce, sugar, vinegar, ginger, pepper flakes, and cornstarch in medium bowl. Pat steak dry with paper towels. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and cooked to desired doneness, 4 to 6 minutes per side. Transfer to cutting board and tent with foil.

Add remaining oil and scallions to empty skillet and cook until lightly browned, 2 to 3 minutes; transfer to bowl. Stir soy sauce mixture and any accumulated beef juices into skillet and simmer, scraping up any browned bits, until thickened, 2 to 3 minutes. Slice beef thin on bias against grain. Transfer to platter and top with sauce, scallions, and sesame seeds.
Personal Notes:
Personal Notes:
From Cook's Country. To toast the sesame seeds, cook them in a dry skillet over medium heat, stirring often, until golden and fragrant, about 5 minutes. Drying the steak, seasoning it liberally with salt and pepper, and searing it to the desired doneness in a smoking-hot skillet ensured the meat didn’t steam and turn rubbery. It was important to thinly slice the steak against the grain; otherwise the fibrous meat was very tough. Cooking the scallions and sauce in the same pan as the steak lent some of the meat’s flavor to the sauce, and saved on dishes.

 

 

 

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