Grilled Flank Steak with Ginger-Soy Dipping Sauce

Prep Time: 15 minutes

Marinating Time: 15 minutes

Cook Time: 5 to 7 minutes

Serves: 3 to 4

For the steak and marinade

♦ 1 LB flank or skirt steak, thinly sliced (against the grain) into strips

♦ ½ cup soy sauce

♦ 1 Tablespoon cream sherry (you can substitute rice wine or dry sherry but add one Tablespoon of sugar

♦ 1 Tablespoon sesame oil (NOT toasted sesame oil)

♦ 2 Tablespoons sesame seeds, toasted

♦ 2 Tablespoons scallions, finely chopped

For the dipping sauce

♦ 2 Tablespoons of fresh ginger, finely grated

♦ 1 teaspoon cayenne

♦ 2 Tablespoons soy sauce

Preheat your grill or barbeque.

Combine the ingredients for the dipping sauce, mix thoroughly, and set aside.

In a large, flat dish or bowl, combine the soy sauce, sherry, sesame oil, sesame seeds and scallions and mix thoroughly.  Add the strips of beef and toss them in the marinade, making sure all of the pieces are coated thoroughly.  Marinate for 15 minutes, tossing the ingredients halfway through.

Place the strips of beef on the grill or barbeque.  Flip after a few minutes once they have good color, and then cook on the second side for few minutes.  This will depend on how hot your grill is; you do not want to overcook the beef, but it should have a caramelized color on the outside.  Serve hot with dipping sauce.