About the Recipe
Ingredients
1/2 cup soy sauce or tamari
1/4 cup mirin
1 Tbsp. honey
1 Tbsp. chopped garlic
1 Tbsp. chopped ginger
3 bunches scallions, trimmed, divided
1 Tbsp. rice vinegar
3 Tbsp. avocado oil or other neutral oil, divided
1 1/2 lb. skirt steak, trimmed and cut into 2-3 pieces.
Pinch of salt
1/4 tsp. ground pepper
2 tsp. toasted sesame seedsÂ
Preparation
1. Combine soy sauce (or tamari), mirin, honey, garlic and ginger in a small bowl. Thinly slice 2 scallions and add to the mixture. Transfer half of the mixture (about 1/2 cup) to another container; cover and set aside.
2. Add rice vinegar and 2 Tbsp. oil to the remaining mixture in the bowl. Place steak in a shallow, nonreactive dish or ziplock plastic bag and pour the mixture over it. Marinate for at least 30 minutes and up to 2 hours in the refrigerator.
3. Preheat grill to medium-high.Â
4. Toss the remaining scallions with the remaining 1 Tbsp. oil and sprinkle with salt and pepper. Remove the steak from the marinade (discard marinade). Grill, flipping once halfway through, 4 to 6 minutes for medium. Grill the scallions, turning frequently, until softened and charred in spots, 2 to 4 minutes.
5. Let the steak rest 5 minutes before slicing. Slice the scallions into 2-inch pieces. Sprinkle the steak and scallions with sesame seeds and serve with the reserved sauce, as desired.Â