Here, an abundance of thinly sliced scallions, briefly marinated with some Minus 8 Vinegar and sea salt, are liberally applied to skirt steak, though almost any dish can be improved with this last-minute addition. Think fried chicken, grilled fish, sautéed shrimp, seared crab cakes, roasted corn, sautéed mushrooms—you get the idea. These steaks were coated with a good smear of sweet butter and some Smoked Soy Sauce before being topped with our Scallion Salad. After they rested for about ten minutes, we sliced up the beef, and all of the flavors mingled together for a rich, savory steak dish accented by the bright flavor of the onions for a dinner with maximum impact.
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