Sesame-Soy Flank Steak

Instructions

1. Stir together soy sauce, sesame oil, sugar, 2 1/2 tablespoons Sherry, garlic, 1/4 teaspoon salt, and 1 teaspoon pepper in a liquid measuring cup until sugar is dissolved; reserve 1/2 cup marinade for sauce.
2. Put steak in a large resealable plastic bag and add remaining marinade. Seal bag, forcing out excess air, and marinate steak at room temperature at least 1 hour, turning occasionally.
3. Stir vinegar and remaining 2 tablespoons Sherry into reserved marinade to make sauce. Toast sesame seeds in a small heavy skillet over medium heat, stirring constantly, until golden, 2 to 3 minutes, and reserve for serving.
4. While steak is marinating, prepare grill for direct–heat cooking over medium–hot charcoal (medium–high for gas).
5. Drain marinade from steak. Oil grill rack, then grill steak (cover only if using gas grill), turning once, 6 to 7 minutes on each side for medium–rare. Transfer steak to a cutting board and let stand, loosely covered with foil, 10 minutes.
6. While steak is standing, toss scallions with 2 teaspoons vegetable oil and 1/2 teaspoon each salt and pepper. If using a gas grill, lower heat to medium (charcoal will be cooled to medium after grilling steak). Grill scallions (cover only if using gas grill), turning occasionally, until tender, 3 to 4 minutes.
7. Thinly slice steak across the grain and serve with sauce, scallions, and sesame seeds.

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