Teriyaki Stuffed Flanksteak With Charred Brussel Sprout Soba Noodle Salad
It's grilling season! Inspired by Serious Eat's stuffed flank steak week, we set off to make teriyaki steak flanks and WOW, were they good. Accompanied by a soba noodle salad to the cut the richness, this may be my new favorite summer dish!
Soba Noodle Salad With Charred Brussel Sprouts
1/2 pound soba noodles
1 pound brussel sprouts trimmed and halved
2 red peppers (whole)
1 bunch scallions, chopped
4 Tbs ponzu
4 Tbs soy sauce
Juice of 2 limes
4 Tbs toasted sesame oil
- Load up a grill basket with the brussel sprouts, cook over high heat on the grill until lightly charred on both sides.
- Place the red pepper (whole, skin on), on the grill grate and cook until black on all sides
- Meanwhile, cook the soba noodles as directed on the package, strain and toss with sesame oil
- Remove veggies from grill, let red pepper cool and then peel off the blackened skin, then chop roughly. Also chop the brussel sprouts roughly
- Mix together soy sauce, ponzu, and lime juice
- Toss everything together in a large bowl, sprinkle scallions on top
Next up, the meat!
From Serious Eats
1/4 cup vegetable oil, plus 2 teaspoons
2 cups thinly sliced scallions
3 tablespoons grated fresh ginger
1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat Kosher salt and freshly ground black pepper
1 cup soy sauce
1/2 cup dark brown sugar
1 cup Mirin
1/2 cup Sake
- Heat vegetable oil in a small saucepan over medium-high heat until shimmering. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.
- Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
- Season steak on exposed side with salt and pepper. Spread scallion-ginger mixture over steak, leaving a 1-inch border at the top and the bottom.
- Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
- Insert a skewer every few inches. Using a sharp knife, carefully cut between the skewers to make the pinwheels. Season with salt and pepper.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, brush with 1 to 2 tablespoons teriyaki sauce, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve with soba noodle salad.