Cilantro Beef Negamaki and Cucumber Dill Sauce
Recipe by Jacinta Monique. All Rights Reserved. 2008.

Cucumber Dill Sauce
Ingredients:
1/4 cup plain yogurt
3 tbsp thinly sliced green onions
3 tbsp diced cucumbers
3 tbsp chopped red onion
2 tbsp chopped fresh dill
1 tbsp fresh lemon juice
Salt and freshly ground pepper

Mix ingredients together. Serve chilled.

Cilantro Beef Negamaki
Ingredients:
12 small green scallions, trimmed to 6-inch lengths1
(1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

Cut flank steak into 1 to 1 1/2 wide strips (steak should be 1/8 thick). Prepare soy marinade. Let flank steak marinate for 2-3 hours. Cut scallions and cilantro into 3 inch pieces and lay 3 scallions and about 6 sprigs of cilantro across slices. Tightly roll up meat cilanto and scallions to form a log, secure closed with toothpick. Make additional negamaki rolls in same manner.

Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Serve beef negamaki with cucumber dill sauce.