Ingredients

serves 4

　　4 boneless strip steaks (about 10 ounces each)

　　1 bunch scallions

　　1/4 cup Worcestershire sauce

　　1/4 cup soy sauce

　　1 teaspoon dry mustard

　　1 teaspoon freshly ground pepper

　　1/2 teaspoon ground cumin

　　Grated zest of 1 lemon

　　Coarse salt

　　

Step 1

Place the 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 the marinade over the steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning the steaks once.

　　

Step 2

Heat a grill or grill pan. Remove the steaks from the marinade, letting the 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 the remaining scallions, about 1 minute on each side, and serve with the steaks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.