1/4 cup of low sodium soy sauce
3 garlic cloves minced
2 green onions chopped
2 tablespoons of dark brown sugar
1 tablespoon of Asian sesame oil
2 teaspoons of minced fresh ginger
2 teaspoons of toasted sesame seeds
1/4 teaspoon of crushed red pepper flakes
1 1/2-2 pounds of skirt steak
- Combine the soy sauce, garlic, green onion, sugar, oil, ginger, sesame seeds and pepper flakes in a large bowl. Add the steak, turning to coat, cover and refrigerate at least 1 hour and up to 8 hours turning occasionally.
- Remove steak from the refrigerator and let stand at room temperature 15 minutes.
- Heat a nonstick grill pan over medium heat until hot. Wipe excess marinade from steak and place on pan. Cook, turning once, 8-10 minutes for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before cutting diagonally across the grain into ¼-inch slices.