• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Teriyaki Flank Steak with Scallions

From

June/July 2009

Teriyaki Flank Steak with Scallions

The salty, sweet, spicy, and acidic flavors of soy sauce, sugar, red pepper flakes, ginger, and rice vinegar gave the sauce for our Teriyaki Flank Steak with Scallions a kick, while a little cornstarch produced a smooth, velvety texture. Grating ginger allowed its flavor to disperse through the sauce better than mincing it. 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.

Serves 4

Here we treat the scallions more like a green vegetable than an herb, cutting them into 1-inch lengths and sautéing them until lightly browned and tender.

Ingredients

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.