Korean Barbecued Beef
1 1.75-lb flank steak; (up to 2 lb.)
1/2 cup Soy sauce
1/3 cup green onions; thinly sliced
2 tablespoons Asian sesame oil
3 tablespoons Sugar
3 cloves garlic; peeled and pressed or minced
Original recipe makes 6
1. Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
NOTES: Save hard-to-slice end pieces of uncooked steak to use in Korean clear noodles with mixed vegetables