Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons granulated sugar
  • 6 tablespoons soy sauce
  • 2 tablespoons mild oil (plus more for the grill rack)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon grated peeled fresh ginger
  • 3 cloves garlic (grated or minced)
  • 1 smallish shallot (minced)
  • Kosher salt or sea salt and freshly ground black pepper
  • 2 pounds hanger steak* (or substitute skirt steak, sirloin flap steak, or flank steak)
  • Handful thinly sliced scallions (for serving)
  • Toasted sesame seeds (for serving)

Instruction

  • In a large shallow bowl, stir together the sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots, and salt and pepper to taste until the sugar has dissolved.
  • Add the steak, turn to coat it with the marinade, and let it sit at room temperature for 15 minutes.
  • Preheat a gas or charcoal grill until medium-hot.
  • Lightly brush a paper towel with vegetable oil and, using tongs, carefully rub the grill rack with the oiled paper towel.
  • Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping once, for 10 to 12 minutes total for medium-rare, or longer, depending on the thickness of your steak and your personal preference.
  • Transfer the steak to a cutting board and let it rest for at least 5 minutes.
  • Thinly slice the steak at an angle against the grain, transfer to a platter, and scatter the scallions and sesame seeds on top. Originally published July 10, 2016.