Grilled Steak with Sesame Sauce and Grilled Scallions
1. Season the steak with salt and pepper.
2. 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.
3. 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.
4. 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.
5. Heat your grill to medium-high. Clean and oil the grill grates.
6. Toss scallions with about 1/2 tsp oil and some salt to coat.
7. 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.
8. Lower the heat to medium and grill the scallions until they are tender and have good grill marks (about 2-4 minutes per side).
9. Transfer to a large platter and drizzle with a few spoonfulls of the sesame sauce.
10. 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.
11. Slice the steak thinly and serve with the scallions. Drizzle the remaining sesame sauce on top and sprinkle with some toasted sesame seeds.