Asian Grilled Flank Steak & Scallions

Yield: 1 1/2 cups

Time: 10 minutes, 6 to 12 hour marinating

INGREDIENTS
1/2 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
3 tablespoons olive oil
1 x 2-inch piece ginger, peeled and smashed
3 cloves garlic, smashed
2 dried red chiles, lightly toasted

1 tablespoon brown sugar

Freshly ground black pepper
4 scallions, cut into thirds
Kosher salt and freshly ground black pepper
1 large piece of flank steak, gently tenderized

DIRECTIONS
In a large mixing bowl add soy sauce, rice wine vinegar, sesame oil, olive oil,
ginger, garlic and dried chiles. Stir with a whisk to combine and season with a
little fresh ground black pepper. Add scallions and beef then cover and
marinate for at least 30 minutes or overnight in the refrigerator.
Heat a cast iron griddle pan over high heat until smoking. Remove steak from
the fridge and brush off as much marinade as you can -- pat dry with paper
towels if necessary. Remove scallions and set aside as well to grill. Pour the
remaining marinade into a pot and set over medium heat to cook and reduce
-- about 10 minutes. Add a little lemon juice and brown sugar to the sauce.
Season steak lightly with salt and grill with scallions. Cook steak for about 4-5
minutes on the first side then 2-3 minutes on the second side for a nice
medium-rare. Let the steak rest for 2-3 minutes before slicing.
Using a sharp knife cut steak into strips and drizzle with sauce. Garnish with
grilled scallions.
Grill flank steak on a hot grill 3-4 minutes per side until medium rare. Slice
against the grain to serve.