Recipe: Stubb's Restaurant Korean Steak (grilled)

STUBB'S RESTAURANT KOREAN STEAK

2 pounds beef flank steak or sirloin
4 scallions (green and white parts)
1/3cup packed brown sugar
1/4 cup soy sauce
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
4 teaspoons sesame oil
2 tablespoons sesame seeds, toasted
1/4 teaspoon crushed red pepper flakes
1 tablespoon dry sherry

Score beef on each side with intersecting cuts 3/4-inch apart to create a diamond pattern; cut only lightly into the meat, about 1/8-inch deep, slice the scallions diagonally into 3/4-inch lengths.

In a baking dish or shallow pan, combine brown sugar, soy sauce, garlic, ginger, sesame oil and seeds, pepper flakes, and sherry. Stir in the scallions, then add beef, coating well with marinade. Cover and marinate, refrigerated, preferably for 8 hours (or from 1 hour to overnight), turning beef once or twice.

TO COOK:
Prepare grill for direct cooking. For a charcoal grill, when the coals are ashed over, rack or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burner so the food can cook directly over the heat.)

Grill steak over direct high heat, flipping once, long enough to lightly char the scored edges of the meat, making them crisp and crunchy, without overcooking the interior. Allow 10 to 20 minutes total for medium-rare.

Let the steak rest 10 minutes. If desired, remake marinade to use as a sauce. Slice steak against the grain into thin strips and serve drizzled with the cooked marinade with steamed rice and a cucumber salad, tossed with sesame dressing

Makes 4 servings
Source: The Stubb's Bar-B-Q Cookbook by Stubb's Legendary Kitchen and Kate Heyhoe