Sesame-Ginger Flap Steak

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 pounds flank steak

Directions

1. In a medium bowl, whisk the tamari, peanut oil, and mirin together with the sesame oil, garlic, and ginger. Add the meat, turning it in the bowl until it is coated all over. Cover and refrigerate for 4 to 6 hours.
2. Set up a gas or charcoal grill for medium-high heat, 400°F to 475°F. Lift the meat from the marinade and blot it dry. Grill it to your preferred doneness, flipping every 2 minutes; for medium, that should be 6 to 8 minutes, or 140°F. Move the meat to a cutting board, tent it loosely with foil, and rest it for 5 to 10 minutes.
3. Cut the meat thinly across the grain, then serve it with the scallions and sesame seeds scattered over the top.