Ingredients:
2 teaspoons of vegetable oil
2 cups thinly sliced scallions
3 tablespoons of fresh ginger
1 whole flank steak
Kosher salt and freshly ground black pepper
Teriyaki Sauce
Elaboration:
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, tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
Adjust oven rack to center position and preheat oven to 400°F. Heat 2 teaspoons vegetable oil in a large skillet over high heat until lightly smoking. Add steaks and cook, turning occasionally, until well browned on both sides, about 4 minutes total. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Brush with sauce and transfer to oven. 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, about 2 to 5 minutes total. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.
