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Korean Flank Steak

bbq, beef - other

1 flank steak (about 1 1/2 lb)
1/4 cup soy sauce
2 tablespoons minced gingerroot
1 tablespoon rice vinegar
2 teaspoons packed brown sugar
1/2 teaspoon sesame oil
1/4 teaspoon Asian chili paste; or
hot pepper sauce
4 cloves garlic; minced
1 bunch green onions; trimmed

Score steak on 1 side in diamond pattern about 1/4 inch deep (do not score if making ahead of time); place in shallow glass dish. Stir together soy sauce, ginger, vinegar, sugar, oil, chili paste and garlic; pour over steak, turning to coat. Marinate, scored side down, for 10 minutes at room temperature. (Make-ahead: Cover and refrigerate for up to 24 hours.) Reserving any marinade, place steak on greased grill over high heat; brush with some of the marinade. Close lid and cook for 5 minutes. Turn steak and brush with remaining marinade. Add onions to grill. Cook, covered, for about 5 minutes or until steak is medium-rare. Transfer steak to cutting board; tent with foil and let stand for 5 minutes. Carve steak thinly across the grain on the diagonal. Serve with onions.

Contributor: Canadian Living Magazine, June, 2000

Yield: 6 servings

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