Gyuniku Negimaki (Steak and Scallion Rolls)

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   ["Place the steak between sheets of wax paper; using a meat pounder or the flat of a cleaver, pound it to 1/8"" thickness.", "Cut the steak in half crosswise.", "Arrange a strip of scallions down the length of each piece of meat.", "Starting with the wide sides of the meat, roll the pieces into tight cylinders.", "Secure the seams with toothpicks.", "To cook: Preheat broiler (a charcoal grill or hibachi may be used).", "With chopsticks or tongs, dip the rolls into the teriyaki sauce; Broil 3"" from heat for about 3 minutes.", "Dip them again into the sauce.", "Using a sharp knife, cut the rolls into 1"" pieces.", "Stand each piece on end to expose the scallions and serve at once."]

* Per serving · 4 servings · Values may vary.

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