Bulgogi-Marinated Grilled Flank Steak

• Grated zest of 1/2 orange
• 1 garlic clove, minced to a paste
• 1 scallion, white and green parts, minced
• 2 tablespoons soy sauce
• 1 teaspoon packed dark brown sugar
• 1/2 teaspoon sriracha (see Pantry, page 253)
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red chile flakes
• 1 whole (1-pound) flank steak
• Kosher salt and freshly ground black pepper

1. In a shallow dish large enough to hold the steak, combine the zest, garlic, scallion, soy sauce, sugar, sriracha, sesame oil, and chile flakes.
2. Use a fork to poke holes all over the steak.
3. Add the steak to the marinade and massage the marinade into the meat.
4. Cover the dish and refrigerate for 12 hours.
5. Heat your grill to high.
6. Use a lightly oiled kitchen towel to carefully grease the grill grate.
7. Let the steak stand at room temperature for 10 minutes while the grill heats.
8. Rub the steak in the marinade again; it should all be absorbed.
9. Generously season the steak with salt and pepper, then place on the grill.
10. Cook until the bottom releases easily from the grill, about 2 minutes, then flip and cook, flipping every 45 seconds, to desired doneness, about 6 minutes longer for medium-rare.
11. Transfer to a cutting board and let rest for 5 minutes.
12. Slice against the grain at an angle and serve.
13. If you dont have a lot of time to marinate, cut the steak in quarters first to increase the surface area exposed to the marinade.
14. Reduce the cooking time accordinglya minute or two less.

orange, garlic, scallion, soy sauce, brown sugar, sriracha, sesame oil, red chile, flank steak, kosher salt

Taken from www.epicurious.com/recipes/food/views/bulgogi-marinated-grilled-flank-steak-390641 (may not work)