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Steak - And - Scallion Rolls
(Gyuniku Negimaki)
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| What You Need: |
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A ¼-pound slice (about ¼ inch thick) of sirloin steak
2 scallions, including 3 inches of the green stems, cut in half lengthwise, then cut into 4-inch pieces
¼ cup teriyaki sauce
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| How To Cook: |
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1. Place the steak between sheets of wax paper and, with a meat pounder or the flat of a cleaver, pound it to a 1/8-inch thickness. Cut the steak in half crosswise.
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2. Arrange a strip of scallions down the length of each piece of the meat, then, starting with the wide sides of the meat, roll the pieces into tight cylinders. Secure the seams with toothpicks.
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3. Preheat the broiler (or light a charcoal grill or hibachi). With chopsticks or tongs, dip the rolls into the teriyaki sauce, and then broil them 3 inches from the heat for about 3 minutes.
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4. Dip them again into the sauce, and broil the other side for a minute. Remove the toothpicks, trim the ends of the rolls neatly with a sharp knife, and cut the rolls into 1-inch pieces. Stand each piece on end, to expose the scallions, and serve at once.
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