Steak Negimaki

Beef negimaki was by far my favorite thing to order at a Japanese restaurant when I was a kid. I was planning to make it classic-style, but the store didn’t have the cut I needed, so we switched it up—and honestly, I think this version might be even better. It’s basically the same dish, just a bit deconstructed.

Use whatever cut you can get your hands on, but I went with flat iron. It’s a super flavorful, fatty cut, though it does have a tendon running through it. I’ve found the easiest way to deal with that is to cook the steak to your liking, then slice it lengthwise on either side of the tendon to remove it. You’re left with two perfect halves—and no tendon.