I picked up the summer eats edition of Fine Cooking Magazine and am using it for tons of inspiration. Last week I made a delicious paleo-friendly version of their sesame sauce for grilled steak and scallions. Asian cooking is way out of my comfort zone but I've been trying hard to expand my horizons and am extremely pleased with how this dish came out. It's also the first time I've used my bottle of organic coconut aminos, so that was pretty exciting.
- 1.5lb steak (flank, skirt, london broil)
- kosher or sea salt and freshly ground pepper
- 1/4 cup plus 1 Tbsp organic coconut aminos
- 1/4 cup grapeseed or olive oil, plus more for the grill
- 1/2 tsp and 1/2 tsp ground ginger
- 3 cloves garlic and 2 cloves garlic, crushed
- 3 Tbsp apple cider vinegar
- 2 Tbsp Asian sesame oil
- 1.5 Tbsp palm sugar (or use honey)
- 1 tsp organic arrowroot powder
- 1/3 cup water and 1 tsp water
- 20 scallions, roots trimmed
- 1 Tbsp toasted sesame seeds
- Season the steak with salt and pepper.
- In a small bowl, mix 1 Tbsp coconut aminos with 1/2 tsp ginger, 1 Tbsp grapeseed oil, and 3 cloves of the crushed garlic. Pour into a large zipper bag. Seal the steak inside the bag and massage the marinade into the meat. Refrigerate for a few hours, or overnight.
- In a small saucepan, heat 1.5Tbsp of the grapeseed oil, 2 cloves crushed garlic and 1/2 tsp ground ginger over medium heat until garlic begins to brown around the edges. (Don't let the garlic burn.) Add 1/3 cup water, the remaining 1/4 cup coconut aminos, vinegar, sesame oil, and palm sugar and bring to a boil over medium-high heat.
- In a small bowl, whisk the 1 tsp arrowroot powder with 1 tsp water to form a paste. Stir it into the sesame mixture and cook about a minute more until it returns to a boil and thickens slightly. Remove from heat and set aside.
- Heat your grill to medium-high. Clean and oil the grill grates.
- Toss scallions with about 1/2 tsp oil and some salt to coat.
- Grill your steak to desired doneness (about 4-6 minutes per side). Transfer to a large cutting board and brush with about a third of the sesame sauce. Let the meat rest and prepare your scallions.
- Lower the heat to medium and grill the scallions until they are tender and have good grill marks (about 2-4 minutes per side).
- Transfer to a large platter and drizzle with a few spoonfulls of the sesame sauce.
- Toast the sesame seeds either in the oven, in a small pan on the stovetop, or create a little bowl out of aluminum foil and put it on the grill.
- Slice the steak thinly and serve with the scallions. Drizzle the remaining sesame sauce on top and sprinkle with some toasted sesame seeds.
|Instead of regular sea salt, I tried out my special black lava sea salt and rubbed it into the steak.|
|Whisked up the marinade.|
|I ordered the coconut aminos from Amazon and found the sesame oil in the grocery store in the asian cooking aisle.|
|The start of the sauce...|
|Mmmm... sesame sauce!|
|Be sure to whisk the arrowroot powder completely into the water and avoid clumping.|
|Make sure your grill is nice and hot to sear in the flavor to the meat.|