Sesame Flank Steak
|Firmly packed brown sugar||1 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Sliced green onions and tops||1⁄4 Cup (4 tbs)|
|Sesame oil/Salad oil||2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Flank steak||1 1⁄2 Pound, trimmed of excess fat|
Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often.
Crush seeds with a mortar and pestle, then place in a bowl and stir in onions, soy, oil, vinegar, sugar, ginger, garlic, mustard, and Worcestershire.
Place meat in a 9 by 13-inch dish.
Pour marinade over meat; turn meat to coat.
Cover and refrigerate for at least 4 hours or until next day.
Lift meat from marinade and drain briefly .
Place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once and basting with marinade, until done to your liking; cut to test (10 to 14 minutes for medium-rare).