The arrival of summer means that there’s no better time than now to put steaks, hamburgers, fresh seafood, and even hotdogs on the menu, so dust off the grill and use it to cook this soy-scallion flank steak! This dish is perfect for a sumptuous family meal, with dads surely appreciating the tender, flavorful, and delicious meat that’s given an extra kick by the cayenne pepper.

However, grilled dishes are prone to being cooked unevenly, which can result in undercooked food--a big no-no. Celebrity chef Emeril Lagasse has something to say about this: “I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.”

Heed Chef Emeril’s suggestion by using your meat thermometer: when it reads 135 to 140 degrees Farenheit, it’s time to take that steak off the grill for it to be perfectly medium done. Give or take five to 10 degrees so you can achieve your desired doneness, and you’ll soon be taking a filling bite out of that sumptuous slice of meat in no time!

Soy-Scallion Flank Steak
Prep time: 45 minutes plus marinating and resting
Makes 8 main-dish servings

Ingredients:
1⁄3 cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh ginger, grated and peeled
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1⁄2 teaspoon ground red pepper (or cayenne)
1 bunch green onions
1 kilo beef flank steak

Procedure:
1. In a medium bowl, whisk the soy sauce, garlic, ginger, vinegar, oil, sugar, and ground red pepper until the sugar dissolves. Reserve two tablespoons of the marinade; cover it and set it aside. Transfer the remaining marinade to large self-sealing plastic bag.

2. Thinly slice green onions and reserve 1⁄4 cup for garnish. Add the steak and remaining green onions to the bag, turning to coat. Seal the bag, pressing out excess air. Place bag on a plate and refrigerate for two hours or overnight, turning it over several times.

3. Prepare outdoor grill for covered direct grilling on medium. Remove the steak from the marinade, scrape off excess solids, and place on the hot grill grate. Cover the grill and cook steak for 12 to 14 minutes for medium-rare or until desired doneness, turning over once. Let steak rest for 10 minutes.

4. In small bowl, combine two tablespoons hot water with reserved marinade; drizzle over steak to serve. Sprinkle with green onions, and serve.

(Photograph by Kate Sears. Recipes and photos reprinted from Good Housekeeping US.)