Instructions: Place steak between sheets of wax paper and, with a meat pounder or the side of a cleaver, pound to 1/8 inch thickness, 8 inches long. Cut in half crosswise.

Arrange a strip of scallions down the length of each piece of meat. Starting with wide sides of meat, roll pieces into tight cylinders. Secure seams with a toothpick.

Preheat broiler (or barbecue). With chopsticks or tongs, dip rolls in teriyaki sauce, then broil 3 inches from heat for about 3 minutes. Dip into sauce again, broil other side 1 minute. Remove toothpicks. Trim ends of rolls neatly with a sharp knife and cut rolls into 1 inch pieces. Stand each piece on end, to expose scallions.

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