Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [251]
120°F (our definition of rare), about 14 minutes
125°F (our definition of medium-rare), about 18 minutes
130°F (our definition of medium), about 21 minutes
145°F (the USDA’s definition of medium-rare), about 27 minutes
or 160°F (the USDA’s definition of medium), about 32 minutes
To cook on the grill: Heat a gas grill for high-heat cooking or prepare a well-ashed, high-heat coal bed in a charcoal grill. Remove the beef from the marinade. Oil the grill grate. Place the beef 4 to 6 inches directly over high-heat coals. Cover and grill, turning once, until an instant-read meat thermometer inserted diagonally into the center of the thickest part of the steak registers
120°F (our definition of rare), about 9 minutes
125°F (our definition of medium-rare), about 11 minutes
130°F (our definition of medium), about 14 minutes
145°F (the USDA’s definition of medium-rare), about 18 minutes
or 160°F (the USDA’s definition of medium), about 20 minutes
Transfer the steak to a carving board, tent with foil, and let stand at room temperature for 10 minutes. Slice into 1/8-inch-thick slices against the grain and on the bias.
Flank Steak Negimaki
This is an American take on a Japanese classic, scallion-stuffed steak rolls, flavored with a Chinese-inspired marinade. Instead of individual rolls, we stuff a flank steak with the vegetables, then cook it and slice it into stuffed strips. If you don’t want to go to the trouble of making a pocket in the steak, ask your butcher to do it for you. Makes 4 main-course servings
One 1¾-pound flank steak
8 asparagus spears, shaved with a vegetable peeler to the width of a pencil
8 medium scallions
Butcher’s twine
¼ cup dry vermouth or dry white wine
¼ cup soy sauce
3 tablespoons hoisin sauce
2 tablespoons orange juice
2 tablespoons minced peeled fresh ginger
1 tablespoon rice vinegar
½ teaspoon chili oil or Asian red chili sauce
1 garlic clove, crushed
Canola oil for the grill grate, if using
To cut a pocket in the flank steak, make a long, narrow incision in the thicker, longer side of the steak with a sharp chef’s knife. Flip the steak over and deepen the incision by slicing farther into the meat at the same place. Keep flipping and slicing gently (to prevent tearing) until a pocket is formed—do not cut through to the opposite side but leave ½ inch of meat on the three remaining sides to hold the pocket together.
Trim the asparagus spears and scallions to fit and place in the pocket lengthwise (parallel to the incision), placing each spear and scallion so they alternate directions.
Tie closed by wrapping and knotting butcher’s twine around the steak at 3-inch increments, perpendicular to the asparagus and scallions. Place in a large loaf pan or a medium baking dish.
Whisk the vermouth or wine, soy sauce, hoisin sauce, orange juice, ginger, vinegar, chili oil or sauce, and garlic in a small bowl. Pour over the stuffed steak; turn to coat. Cover and refrigerate for at least 2 hours or up to 6 hours, turning occasionally.
Remove the meat from the marinade; reserve the marinade. Bring the meat to room temperature as the broiler or grill heats.
To broil: Preheat the broiler and line the broiler pan with aluminum foil. Place the stuffed steak in the pan about 5 inches from the heat source. Broil, turning occasionally and basting often with the reserved marinade, until an instant-read meat thermometer inserted into the meat (but not the vegetables) registers 125°F for our definition of medium-rare, about 20 minutes, or 145°F for the USDA’s definition of medium-rare, about 25 minutes.
To grill: Heat a gas grill to medium heat or build a well-ashed, medium-heat coal bed in a charcoal grill. Oil the grate. Place the stuffed steak on the grate directly over medium heat or on the charcoal grill 4 to 6 inches directly over medium-heat coals. Cover and grill, turning occasionally and basting often with the reserved marinade, until an instant-read meat thermometer inserted into the meat (but not the vegetables) registers 125°F