Serves4
- Active time:25 min
- Start to finish:45 min
July 2007
Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.
-
1/4
cup
soy sauce
-
2
tablespoons
rice vinegar (not seasoned)
-
1
tablespoon
grated peeled ginger
-
1
garlic clove, minced
-
2
teaspoons
Sriracha (Southeast Asian chile sauce)
-
2
teaspoons
sugar
-
1 1/2
teaspoons
Asian sesame oil
-
1 to 1 1/4
lb
flank steak
-
2
scallions, finely chopped
-
2
tablespoons
toasted sesame seeds
-
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
-
Prepare a gas grill for direct-heat cooking over medium-high heat.
-
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
-
Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
