Teriyaki Flank Steak with Scallions
From Cook's Country
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.
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.
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