Korean Steak (Flank or Flat-Iron)

2 tablespoons grill seasoning blend

(recommended brand McCormick Montreal Steak Seasoning)

1/4 cup Tamari dark soy

1 tablespoons honey

1 teaspoons hot red pepper flakes

2 large cloves garlic, chopped [I usually add at least 4 cloves. More garlic = better.]

2 teaspoons toasted (dark) sesame oil, eyeball it

2 scallions, finely chopped

Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan

2 pounds steak (flank or flat iron)

In a shallow dish (or zip lock bag), combine grill seasoning, dark soy, honey, hot pepper

flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the

flank steak in the mixture and let it stand at least 10 minutes but not more than an hour or so.. [If it sits much longer than that, you don't taste steak anymore, you only taste the marinade.]

Preheat grill to medium high. When the grill pan or grill is

screaming hot, add meat and cook 5 minutes on each side for medium

rare, 7 to 8 minutes on each side for medium well done-ness.

To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the

meat on a heavy angle against the grain (the lines in the meat).