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Korean Grilled Sirloin

bbq, beef - other

2 green onions; chopped
3 cloves garlic; minced
1/4 cup soy sauce
1 tablespoon minced gingerroot
1 tablespoon rice or cider vinegar
2 teaspoon granulated sugar
1/4 teaspoon hot pepper sauce
1 pound sirloin steak; 3/4-inch thick
vegetable oil for pan
1 1/2 teaspoons sesame seeds; toasted

Marinated Beef is famed throughout Korea, where it is grilled theatrically in restaurants on a brass shield at the table. It is ideally suited to the indoor grill pan (or the outdoor barbecue). Serve with traditional Sweet-and-Sour Cucumber Salad. In shallow glass dish, stir together onions, garlic, soy sauce, ginger, vinegar, sugar and hot pepper sauce. Score steak 1/4 inch deep on both sides in diamond pattern. Add to dish, turning to coat. Marinate, turning occasionally, for 30 minutes at room temperature or cover and refrigerate for up to 6 hours. Heat grill pan over medium-high heat until water sizzles when sprinkled on pan; brush with oil. Remove steak from marinade; sprinkle 1 side with half of the sesame seeds. Place, seed side down, on grill pan; sprinkle with remaining sesame seeds. Grill for 5 to 6 minutes per side for medium-rare or until desired doneness. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly.

Contributor: Canadian Living, September, 1997

Yield: Makes 4 serving

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