Ingredients:
2 (1 1/2 lb) flank steaks, trimmed of all excess fat
6 tablespoons rice wine vinegar
1/2 cup soy sauce
1/2 cup toasted sesame oil, divided
cooking oil, for greasing grill
2 bunches green onions
kosher salt
3 tablespoons sesame seeds, toasted ( see Note)
Directions:
Place steaks in shallow nonreactive dish, which will hold them comfortably in a single layer.
In small bowl, whisk together vinegar, soy sauce and 6 tablespoons of the sesame oil.
Pour marinade over the meat.
Cover and refrigerate 6 hours or overnight, turning several times.
When ready to cook, lightly oil grill rack and arrange 5 inches from heat source.
Cut off root ends and all but 4 inches from green stems of green onions.
Place onions in shallow dish and brush all over with remaining 2 tablespoons of the sesame oil.
Set aside.
When grill is hot, remove steaks from marinade.
Lightly pat dry with paper towels.
Place steaks on grill and cook 5 to 6 minutes per side for medium-rare.
When done, place on platter and cover lossely with aluminum foil to keep warm.
Grill green onions, turning them until slightly charred, 3 to 5 minutes.
To serve, slice meat diagonally across the grain into 1/4-inch-thick slices.
Arrange meat and grilled onions on serving platter and season with salt to taste.
Sprinkle with sesame seeds.
Note: To toast sesame seeds, place them in medium skillet over medium heat.
Toast, stirring, until seeds are golden brown, 3 to 5 minutes.
Remove and cool.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.