This easy-to-prepare recipe was a huge hit the first time we tried it!
¼ cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger root
1 garlic clove, minced
2 teaspoons Siracha (Southeast Asian chili sauce)
2 teaspoons sugar
1 ½ teaspoons sesame oil
1 to 1 ¼ pound flank steak
2 scallions finely chopped
2 tablespoons toasted sesame seeds
Accompaniments white or brown rice, soft leaf lettuce leaves
Mix all marinade ingredients and place steak and marinade in a
zip-lock bag for at least 4 hours in the refrigerator. At least 1 hour before
cooking, bring the steak up to ambient air temperature.
Remove the steak and boil the remaining marinade. Prepare a
medium-hot fire (400°F) and grill the steak about 7-8 minutes per side. Remove
the steak and puncture lightly with a knife. Pour the remaining boiled marinade
(reserve about ¼ cup for the table) over the top of the steak and let it stand
for 10 minutes before slicing. Slice against the grain into thin slices and
serve.
Take a lettuce leaf and fill it with rice, then top with steak
slices and sauce.