Beef Negimaki Recipe
Description
These sweet and savory grilled beef and scallion rolls make a great appetizer or full meal served with rice and snap peas or asparagus.
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Ingredients
- 1 (2-pound) flank steak, trimmed
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup mirin
- ¼ cup sake
- 1 tablespoon sesame seeds
- ¾ teaspoon grated fresh ginger
- 16 scallions, trimmed and halved crosswise
Instructions
Assembly
- Place steak on large plate and freeze until firm, about 30 minutes.
- Combine ½ cup soy sauce, ¼ cup honey, ¼ cup mirin and ¼ cup sake in a small saucepan over medium. Bring to a simmer, stirring to combine, and cook until slightly syrupy and reduced by half (about ⅔ cup), 8–10 minutes.
- Off heat, stir in 1 tablespoon sesame seeds and ¾ grated ginger. Divide sauce evenly between 2 bowls and let cool; set one bowl aside for serving.
- Transfer steak to a cutting board and, starting at narrow tapered end, slice steak ⅜-inch thick on bias against grain until width of steak is 7-inches (depending on size of steak, you will need to remove 2–3 slices until steak measures 7-inches across).
- Cut steak in half lengthwise then continue to cut each half (on a bias and against the grain) into ⅜-inch thick slices. You should have at least 24 slices. Pound each slice to 3/16-inch thickness using a flat meat mallet or rolling pin.
- Arrange 3 slices of meat on cutting board with short side of slices facing you, overlapping slices by ¼-inch and alternating tapered ends to form a rough rectangle that's 4- to 6-inches wide and at least 4-inches long.
- Place 4 scallion halves along edge of rectangle parallel to you and perpendicular across steak slices. Starting from bottom edge (nearest you), roll steak over scallions away from you, into a tight roll. Insert 3 toothpicks, equally spaced along roll, through roll to secure.
- Transfer roll to platter and repeat with remaining steak slices and scallions. (Assembled rolls can be covered and refrigerated for up to 24 hours.)
Charcoal Grill
- Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes. When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
Gas Grill
- Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Grilling
- Brush grill grate with oil. Place rolls on grill (over coals if using charcoal) and cook until first side is beginning to char, about 4 minutes. Flip rolls, brush cooked side with glaze, and cook until second side is beginning to char, about 4 minutes. Cook remaining 2 sides, glazing after each turn, until all 4 sides of rolls are evenly charred and thermometer inserted from end of roll into scallions at core registers around 150ºF (65ºC), 2–4 minutes more (10–12 minutes total cooking time).
Serving
- Transfer rolls to cutting board, tent with aluminum foil, and rest 5 minutes. Discard any remaining glaze used for brushing over meat.
- Remove toothpicks from rolls and cut rolls crosswise into 3 equal pieces. Arrange rolls cut side down on a clean platter and drizzle with 2 tablespoons reserved glaze. Serve with any remaining reserved glaze.
Notes
GLUTEN-FREE: use gluten-free soy sauce to make this recipe gluten-free. You can also use tamari, but it's much saltier so you'll need to use less. Start with 1/4 cup tamari and a 1/4 cup water; adjust with more tamari as needed.
Ask your butcher or meat counter for a flank steak that’s pretty rectangular in shape. This will make it easier to get evenly shaped slices. If you end up with extra slices of steak, grill those on their own with the rolls and brush with glaze. They’ll cook much faster than the rolls, but they make a great snack for the cook/grill master.
For even more sesame flavor, drizzle toasted sesame oil over rolls before serving.
If the beef sticks to the meat tenderizer or rolling pin during pounding, lay a piece of plastic wrap over the beef, this will keep it from sticking.
Recipe adapted from America’s Test Kitchen.
Nutrition
Serving: 1/6 of the recipeCalories: 394kcalCarbohydrates: 21gProtein: 45gFat: 13gSaturated Fat: 5gCholesterol: 83mgSodium: 1352mgFiber: 2gSugar: 16g
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