Bulgogi Skirt Steak

Bulgogi Skirt Steak

Serves 4

Ingredients:
1 pound skirt steak (or flank steak)
1/2 tablespoon sesame oil
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1/2 tablespoon sesame seeds, plus more for garnish
4 scallions, chopped, white and green parts separated
Ground black pepper to taste
Steamed rice and grilled vegetables, to serve

Directions:
1. In a sealable plastic bag, combine the steak, sesame oil, garlic, soy sauce, vinegar, brown sugar, sesame seeds, scallion whites and a few pinches of pepper. Marinate in the refrigerator at least 2 hours and up to 12.
2. Preheat a grill until very hot. Remove the steak from the marinade and grill until lightly charred outside but still tender, about 3 minutes per side.
3. Let rest at least 5 minutes, then slice thinly across the grain.
4. Garnish with sesame seeds and scallion greens and serve with steamed rice and grilled vegetables.

Variation:
Use leftovers in quesadillas (with jack cheese and scallions), tacos (with sesame seeds and kimchi in corn tortillas) or sliders (with cucumbers and chili sauce on small buns spread with hoisin).