Recipes Ingredients Meat & Poultry Beef Recipes Grilled Marinated Strip Steak with Scallions 3.7 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Baigrie Servings: 4 Serve grilled strip steak with sauteed asparagus and oven-roasted fingerling potatoes for a homespun take on chophouse fare. Ingredients 4 boneless strip steaks (about 10 ounces each) 1 bunch scallions ¼ cup Worcestershire sauce ¼ cup soy sauce 1 teaspoon dry mustard 1 teaspoon freshly ground pepper ½ teaspoon ground cumin Grated zest of 1 lemon Coarse salt Directions Place steaks in a large, shallow, nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl; whisk to combine. Pour marinade over steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning steaks once. Heat grill or grill pan. Remove steaks from marinade, letting excess drip off, and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness, or about 6 minutes on each side, for medium-rare. Transfer to a large serving platter; cover with foil, and let rest 10 minutes. Grill remaining scallions, about 1 minute on each side, and serve with the steaks. Rate it Print