STEAK:

2 1/2 lbs. flank steak, trimmed
2 tbsp. minced peeled fresh ginger
2 tbsp. lite soy sauce
1 tbsp. oriental sesame oil
1 tbsp. Chinese rice wine
1 tsp. freshly ground pepper

SAUCE:

1/4 c. lite soy sauce
3 tbsp. minced fresh parsley
2 tbsp. water
1 tbsp. Chinese rice wine
2 tsp. sugar
2 tsp. minced garlic
1 tsp. oriental sesame oil
1 tsp. chili paste

For Steak: Makes 1/4" deep lengthwise cuts in steak, spacing 1" apart, then cut crosswise, forming cross hatch design. Place steak in large shallow glass dish. Mix next 5 ingredients in small bowl, pour over steak, rubbing ginger into cuts. Cover and refrigerate overnight, turning steak once.

For Sauce: Mix all ingredients in medium bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead.)

Prepare barbecue (high heat). Grill steak to desired degree of doneness, about 7 minutes per side for medium-rare. Transfer to platter. Let stand 10 minutes. Thinly slice steak across grain. (Can be prepared 1 day ahead, cover and refrigerate.) Pour sauce over steak. Serve cold or at room temperature. 6 servings.