Mushroom-Scallion Rolled Flank Steak
This recipe is inspired by the Japanese dish Negimaki (which means scallion roll). My twist was the addition of mushrooms, garlic and shallot along with a modified teriyaki sauce.
The trick is to get the flank steak as thin as possible, first by cutting horizontally and opening the meat like a book. Then using a mallet to pound it thinner if necessary.
Trim the meat you purchase into workable pieces, which may require you to cut your roast into two sections. Next, trim the meat to a square or rectangle. When you butterfly the meat, do so with the grain of the meat running away from. you. You will want to turn the meat when it is time to roll it so the grain runs left to right. This will make for more tender bites when it is sliced.
The special equipment you need is a very sharp knife and some butchers twine. Otherwise have fun with this recipe and making other variations. It’s always an impressive dish to serve friends. Enjoy!
Ingredients:
1 lb flank steak, butterflied
8 oz mushrooms, finely chopped
1 bunch scallions, sliced thin
1 shallot, minced
1 garlic clove, minced
Olive oil
Salt
Pepper
3/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp brown sugar
Procedure:
Preheat the oven to 375 degrees
Prepare the steak by cutting it open horizontally and lay flat.
In a large skillet over medium heat, add the mushrooms and cook until slightly brown.
Push aside the mushrooms to the edges of the pan and add 1 tbsp olive oil.
Add the scallions and cook until soft, about 5 minutes.
Add the shallot and after 2 minutes add the garlic and cook an additional minute.
Remove from heat and stir to combine.
Turn the steak so the grain is running left to right.
Cut 6-8 pieces of twine about 10 inches long.
Spread the mushroom mixture over the steak leaving 1/2 inch around the edge.
Roll the meat away from you and tie the roll using the twine every inch or so.
Trim away the excess twine.
Either on a hot grill half-lit or an oven-proof pan on the stove, cook for about 3 min per side.
Then either move the roast to the cool area of the grill and cover or place the pan in the oven.
Cook an additional 10-15 minutes or until the temperature of the meat is 135-145 degrees.
Remove from heat and let it rest 10 min.
While the meat rests, combine the ingredients of the sauce in a small sauce pan.
Cook over medium heat until reduced by half.
Remove from heat and set aside. It will continue to thicken as it cools.
Remove the string from the roast and slice into thin rounds.
Serve with the sauce.
Pair with…
There are lots of flavor of umami, spice, sweetness and vegetable notes in this recipe. I am looking for a red wine that complements rather than contrasts with these flavors. Look for a Cabernet Franc to meet the challenge. Green pepper, tobacco, raspberry and silky tannins are common characteristics and are a more subtle version of its big brother Cabernet Sauvignon.
