Soy Sauce–Marinated Grilled Flank Steak and Scallions

Name: Grilled Flank Steak and Scallions
Yield: 4 servings
Ingredients: 3 Tbsp. extra-virgin olive oil, divided, plus more for grill; 1½ lb. flank steak; Kosher salt, freshly ground pepper; 1 bunch scallions, trimmed; ¼ cup mirin (sweet Japanese rice wine); ¼ cup soy sauce; 2 Tbsp. light brown sugar; 1 Tbsp. distilled white vinegar; 1 Tbsp. Sriracha; 2 tsp. toasted sesame oil; Toasted sesame seeds (for serving)

By Claire Saffitz

May 21, 2019

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's in a spicy-sweet soy sauce-brown sugar-Sriracha mixture. Because flank steak is flavorful but quite lean, take care not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

Recipe notes

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