Active Time

　　25 minutes

　　Total Time

　　45 minutes

　　Serving flank steak (a favorite for the grill) Korean style is always a hit — guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.

　　

Ingredients

Makes 4 servings

　　1/4 cup soy sauce

　　2 tablespoons rice vinegar (not seasoned)

　　1 tablespoon grated peeled ginger

　　1 garlic clove, minced

　　2 teaspoons Sriracha (Southeast Asian chile sauce)

　　2 teaspoons sugar

　　1 1/2 teaspoons Asian sesame oil

　　1 to 1 1/4 pound flank steak

　　2 scallions, finely chopped

　　2 tablespoons toasted sesame seeds

　　Accompaniments: white rice; soft leaf lettuce

　　

Step 1

Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.

　　

Step 2

Prepare a gas grill for direct-heat cooking over medium-high heat.

　　

Step 3

Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.

　　

Step 4

Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.