The Best Grilled Steak Ever!

Using Henley 4G Livestock Flank Steak or Flat Iron

Ingredients

• 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
• 1-½ lbs. Henley 4G Flank Steak or Flat Iron
• Kosher salt, freshly ground pepper
• 1 bunch scallions, trimmed
• ¼ c. mirin
• ¼ c. soy sauce
• 2 Tbsp. light brown sugar
• 1 Tbsp. distilled white vinegar
• 1 Tbsp. Sriracha chili sauce
• 2 tsp. toasted sesame oil
• Toasted sesame seeds (for serving)

Instructions

1. Prepare a grill for medium-high heat, lightly oil grate.
2. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a parking knife, making shallow parallel cuts (no deeper that 1/8″) about 1″ apart and running across the grain of the meat.
3. Season generously all over with salt and peper; let sit at room temperature at least 30-60 minutes.
4. Toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
5. Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.
6. Pat steak dry again and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots (about 1 minute). Return to baking sheet.
7. Grill steak, turning every 2 minutes until medium-rare (6-8 minutes). Transfer to a cutting board and let rest 10-15 minutes.
8. Thinly slice steak crosswise 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 of the steak, then pour reserved marinade over the steak. Let sit at least 15 minutes before serving.

To serve, sprinkle with sesame seeds as desired.