Grilled Flank Steak and Scallions with Soy-Mirin Sauce – Gluten Free
Grilled Flank Steak and Scallions with Soy-Mirin Sauce is a fantastic dish. It’s ridiculously easy to make yet has the big-bang flavor of a complex dish. And the best part of all…it’s meant to be served at room temp which makes it a perfect recipe for family gatherings or holiday meals. NO last minute prep or heating up necessary.
Jump to RecipePrepping the Flank Steak
Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an ⅛”) about 1″ apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
Mirin-Soy Sauce
Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set sauce aside.
Grilling the Scallions
Toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
Spray grill with non-stick oil. Grill the scallions for 1-2 minutes on each side, until slightly charred and wilted. Remove from heat and place back on same baking sheet. Once scallions cool, cut off bulb ends.
Grilling the Flank Steak
Pat steak dry again (the salt will have drawn out more moisture). Rub with remaining 1 Tbsp. olive oil. Re-spray grill with oil and grill steak. Cook for 4-5 minutes and then flip over and cook for an additional 4-5 minutes, until medium-rare, 8-10 minutes total. Transfer to a cutting board and let rest 10–15 minutes.
Sliced Flank Steak
Thinly slice steak crosswise (against the grain) and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over the meat. Place scallions on top of steak and pour sauce over. Let sit at least 15 minutes and up to 1 hour before serving.
Grilled Flank Steak and Scallions with Soy-Mirin Sauce – Gluten Free
Sprinkle with sesame seeds as desired and serve.
Grilled Flank Steak and Scallions with Soy-Mirin Sauce – Gluten Free
Ingredients
Sauce
- ¼ cup mirin sweet Japanese rice wine
- ¼ cup gluten free soy sauce I use San-J
- 2 Tbsp. light brown sugar
- 1 Tbsp. distilled white vinegar
- 1 Tbsp. Sriracha
- 2 tsp. toasted sesame oil
Steak and Scallions
- 3 Tbsp. extra-virgin olive oil divided, plus more for grill
- 1½ lb. flank steak
- Kosher salt and freshly ground pepper
- 1 bunch scallions washed and trimmed
- Toasted sesame seeds for garnish
Instructions
Sauce
- Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set sauce aside.
Steak and Scallions
- Pat steak dry and place on rimmed baking sheet. For easier clean up, line the baking sheet with foil or parchment. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an ⅛") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
- Prepare grill for medium-high heat; lightly oil grate.
- On another baking sheet lined with foil or parchment (once again, for easier clean up) toss scallions with 2 Tbsp. olive oil to coat; season with salt and pepper.
- Spray grill with non-stick oil. Grill scallions, turning often, until tender and charred in spots, about 1-2 minutes. Return to same baking sheet and cut off bottom-bulb part, if desired.
- Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil.
- Re-spray grill with non-stick oil. Grill steak for 8-10 minutes total. 4-5 minutes per side, until browned and with grill marks. Steak will be medium-rare. (For more well done meat, cook for an additional 5 or so minutes.) Transfer to cutting board and let rest 10–15 minutes.
- Thinly slice steak crosswise (against the grain) and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over the steak. Arrange grilled scallions on top, then pour sauce over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.
Notes
Recipe from Bon Appetit and modified by me for gluten free eating.
If you like this recipe, you may also like these GFchow recipes. Gluten Free Teriyak Skirt Steak, Mom’s Saucy Brisket, and Crispy Olive Oil-Baked Potatoes.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
I can’t believe how much flavor is packed into this dish! I had to keep adding rice to my plate to soak up all that delicious sauce!
This recipe never disappoints!
Made this tonight and my family loved it! Grilled on bbq as recommended for 4 min on each side and it was perfectly medium rare. Sauce was delicious and we even loved eating the scallions with the steak! I would definitely make this again!
Love hearing it!