Next-Level Grilled Steak
When was the last time you hosted a summer cookout and made a dish that your guests snapped up in minutes and raved about for the rest of the night? If you can’t recall, consider this recipe—a popular Japanese preparation called negimaki—an opportunity to up your grill game.
The name may sound exotic, but its flavors and presentation are not. Negimaki is essentially a hybrid of beef teriyaki and rolled sushi, at least conceptually. To make it, cooks slice and pound a steak into thin strips, which they lay on a flat surface in an overlapping arrangement to form a rectangle. Then they roll the meat around a small bundle of scallions (negi means “scallion”; maki, “roll”) to form a tight cylinder, fasten it with toothpicks, grill it over a hot fire, and brush it with a teriyaki-style glaze. Before serving, they slice the rolls crosswise into bite-size pieces and sprinkle them with toasted sesame seeds so that every beefy, grassy, salty-sweet bite pops with a nutty-rich, delicate crunch.
It’s a dish you
