Korean Grilled Beef
1 Tbsp. sesame seeds
pinch of salt
1 1/2 lbs. boneless sirloin steak, trimmed of fat
6 scallions, trimmed and thinly sliced
4 cloves garlic, finely chopped
3 Tbsp. finely chopped fresh ginger
3 Tbsp. reduced sodium soy sauce
1 Tbsp. rice vinegar or cider vinegar
1 1/2 tsp. vegetable oil
1 1/2 tsp. sugar
generous grinding of black pepper
In a small heavy skillet, toast sesame seeds over medium heat until they begin to brown and have a toasted aroma. Transfer to a mortar, add salt and crush with a pestle. Set aside. Score steak deeply (nearly through to the other side) in a 1 inch crosswise diamond pattern. Turn over and score the second side (do not worry if the meat breaks up into 2 or 3 pieces). Cover with plastic wrap and pound lightly with a mallet or heavy pan to tenderize.
In a shallow dish large enough to hold the steak, combine scallions, garlic, ginger, soy sauce, vinegar, oil, sugar, pepper and the ground sesame seeds. Add the steak and turn to coat with the marinade. Cover and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning from time to time.
Prepare a hot charcoal fire. Once the coals are white-hot, remove the meat from the marinade and grill until medium rare, about 4 minutes per side. Slice into thin strips and serve at once.
Serves 6 at 5 points per serving
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