1 bundle green onions (6-7stalks), sliced into 2-3 pieces (long), about 4 1/2” – 5” each
½ cup soy sauce
¼ cup granulated sugar, white
2 tbs mirin
2 tsp sesame oil
Sesame seeds, garnish, optional
Black pepper, fresh ground
On the stove, place a medium size saucepan over medium high heat.
Add the soy sauce, sugar, mirin and sesame oil. Stir to combine.
Once it comes to a boil, reduce heat to medium low and simmer for 5-7 minutes, stirring occasionally. This should reduce by about 1/4 and thicken.
Take off heat and set aside. Once cooled, separate sauce into two small bowls.
One half of the sauce will be used to baste the meat and the other is to drizzle on the steak pinwheels just before serving.
Take steak out of the fridge just before slicing. Do not allow to come to room temperature.
Pat steak dry and place on a large cutting board. Using your sharpest knife, make one cut down the middle, lengthwise. This cut should run parallel (or in the same direction) to the striations in the meat.
Working with one half of the flank steak at a time, place the steak on the cutting board lengthwise (horizontally). Hold your knife at a 45 degree, or a slight angle and slice on a bias, cutting 3/8” slices. Continue until you have anywhere between 21-27 slices. This will all depend on your particular cut of flank steak. Some natural variations in slices will occur.
Using two sheets of plastic wrap, or one gallon size sealable freezer bag, place one to two pieces of your sliced flank steak pieces in between or inside of the bag. If using a bag do not seal it. You’re going to tenderize and flatten the meat slices using the flat side of a meat tenderizer or small, heavy bottom sauté pan. Pound each flank steak piece until thin, but not paper thin and falling apart.
On your cutting board, place one piece of steak in front of you, vertically. Take a second piece of steak and lay it just next to the first piece, but overlap by ¼”. Do this once more with a third piece of steak. Season with cracked black pepper to taste.
Starting closest to you, on top of the three pieces of steak, place 4-5 pieces of green onions on top. Generally, two pieces of green onion towards the middle and one each towards the ends. Having some of the green onions protrude outside of the meat is okay and makes for cool presentation later.
Using your fingers, bench scraper or spine of a knife, and starting with the end with the green onions, begin to roll the steak slices away from you. Once you get the green onion end up off the cutting board, you can continue rolling with just your fingers. Keep rolling until it’s completely rolled and resembles a sort of cigar shape.
Using toothpicks, secure your flank steak rolls by piercing each end about 1” inwards and one toothpick through the middle. Set aside, seam side down. Continue the flank steak, green onion rolls until you have 7-9 completed steak roll ups, all secured.
Pre-heat your Schwank Grill for 5 minutes with your grill grate set to Level 3.
Carefully place 2-3 steak roll ups on each side of the grill grate, seam side down, over the bull logos, leaving about 1-2 inches of space in between each roll up.
Allow your steak pinwheels to cook for approximately 3 minutes on Level 3.
After 3 minutes, slide out your trays and flip each pinwheel. Slide your grill grate back in and cook for an additional 1 minute, seam side up.
Now raise your grill grate to Level 2 for 1 minute. Slide the grill grate out and flip pinwheels and cook for 30 seconds to 1 minute longer.
Once your steak pinwheels are finished, remove from your Schwank Grill and immediately glaze each pinwheel with the soy sauce reduction. You may repeat the glazing until desired. Optional: you can baste the pinwheels during the last 1-2 minutes of cooking, but keep an eye on them as the soy reduction may caramelize quickly and it could lead to burning the sauce.