Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze
Butterflied flank steak rolled around a fragrant scallion-and-ginger filling, grilled into pinwheels and brushed with a glossy teriyaki glaze.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 1/4 cup | 60 ml | vegetable oil (plus 2 tsp if finishing indoors) |
| 2 cups | 480 ml | thinly sliced scallions (about 24) |
| 3 Tbsp | 45 ml | minced or grated fresh ginger |
| 2-2 1/2 pounds | 905 g – 1.1 kg | flank steak, trimmed |
| to taste | kosher salt and black pepper | |
| 1 recipe | Basic Teriyaki Sauce |
Instructions
- Heat the vegetable oil in a small saucepan over medium-high heat until shimmering (a single scallion dropped in should sizzle immediately). Meanwhile, combine the scallions and ginger in a medium bowl and season well with salt. When the oil is hot, pour it over the scallions and ginger — it should sizzle for a few seconds. Allow to cool.
- Lay the steak on a cutting board with the grain parallel to the counter edge. Trim to a clean rectangle. Holding it flat, carefully butterfly the steak with a sharp boning knife, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open it up and flatten the seam to form a large rectangle.
- Season the exposed side with salt and pepper. Spread the scallion-ginger mixture over the steak, leaving a 1-inch border at the top and bottom.
- Carefully roll the steak away from you (the grain should run width-wise), tightening as you go into a cylinder. Rest it seam-side down.
- Tie the beef tightly with twine at even 1 1/2-inch intervals. Insert a skewer through each tie, then cut between the ties into pinwheels. Season with salt and pepper.
- To finish on the grill: Light one chimney of charcoal; when covered with gray ash, spread the coals over half the grate (or set half a gas grill's burners to high). Cover and preheat 5 minutes, then clean and oil the grate. Cook the pinwheels on the hot side, without moving, until well charred, about 3 minutes; flip and char 3 minutes longer. Transfer to the cooler side, brush with 1-2 Tbsp teriyaki sauce, cover and cook until an instant-read thermometer registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium, flipping once halfway and brushing with more sauce. Rest 5 minutes, brush with more sauce, sprinkle with scallions and serve.
- Alternatively, to finish indoors: Preheat the oven to 400°F (200°C). Heat 2 tsp vegetable oil in a large skillet over high heat until lightly smoking. Brown the pinwheels on both sides, about 4 minutes total, then transfer to a wire rack on a foil-lined baking sheet. Brush with sauce and roast until the center registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium, about 2-5 minutes, flipping and brushing once. Rest 5 minutes, brush with more sauce, garnish with scallions and serve.