1 1/2 lb. skirt, hanger, or flap steak

MARINADE:

1 tbsp. toasted sesame seeds, crushed
6 tbsp. soy sauce
1 tbsp. port wine
2 tbsp. sesame oil
2 tbsp. white sugar
6 cloves garlic, minced
1.5 tsp. fresh grated ginger
1/8 tsp. Korean red pepper (or substitute cayenne)
1/8 tsp. black pepper

Freeze the meat for an hour to make it easier to slice. Slice the meat across the grain 1/8 to 1/4-inch thick.

Toast sesame seeds in a dry non-stick pan. Constantly move the pan and stir the seeds until golden brown. Crush the seeds into a powder using a mortar and pestle (or back of a spoon and bowl)

Combine all marinade ingredients into a quart-sized Ziploc bag. Seal the bag and mix ingredients to ensure all of the sugar gets dissolved.

Add the meat to the marinade. Get as much air out of the bag as possible and seal. Massage the meat so everything gets coated. Place in the refrigerator at least six hours or overnight.

Remove the meat from the refrigerator one hour before cooking.

Barbecue two to three minutes on each side directly over glowing hot coals.

Submitted by: DAL