Korean-Style Grilled Flank Steak

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.

Yield:

Serves 4

Ingredients

1. 1/4 cup soy sauce
2. 2 tablespoons rice vinegar (not seasoned)
3. 1 tablespoon grated peeled ginger
4. 1 garlic clove, minced
5. 2 teaspoons Sriracha (Southeast Asian chile sauce)
6. 2 teaspoons sugar
7. 1 1/2 teaspoons Asian sesame oil
8. 1 to 1 1/4 lb flank steak
9. 2 scallions, finely chopped
10. 2 tablespoons toasted sesame seeds
11. ACCOMPANIMENTS: white rice; soft leaf lettuce

Directions

1. Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
2. Prepare a gas grill for direct-heat cooking over medium-high heat.
3. Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
4. 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.

Notes