Korean Bbq Beef

• 2 teaspoons sesame seeds, preferably toasted, plus more for optional garnish (see NOTE)
• 1 large yellow onion, cut in half, then thinly sliced
• 6 to 8 scallions, trimmed and cut crosswise into thin slices, plus more cut scallions for optional garnish
• 4 cloves garlic, minced
• 1 cup low-sodium soy sauce or tamari
• 1 cup rice wine (mirin) or rice vinegar
• 1 Tbsp honey (or equivalent amount of Splenda)
• a few drops of sriracha sauce or pinch of red chile flakes
• Cilantro sprigs, if desired
• Vegetable oil for grill
• 2 pounds lean sirloin, top round, hanger or flanksteak trimmed of excess fat
• About 1 tablespoon toasted sesame oil
• 1 large carrot, coarsely grated
• 2 heads bib or Boston lettuce, separated into leaves, rinsed and dried Place large leaves on a serving platter and save smaller leaves for another use

1. Combine the sesame seeds, onion, scallions, garlic, soy sauce or tamari and rice wine/vinegar and honey in a gallon-size zip-top bag (or airtight container). Reserve 1 cup of the marinade. Add the beef and seal, pressing out as much air as possible. Massage to coat evenly. Marinate for 2 hours (at room temperature) or up to overnight (in the refrigerator).
2. Prepare or preheat grill for two cooking areas, one with high heat and one with low/med heat .Brush with vegetable oil Place the beef on the grill over the high heat and the onion and scallions over low heat and discard marinade. Grill for 5 minutes - remove the scallions and place on a serving platter (not with lettuce leaves) and check the onions for browning. Turn strak and contine to cook on high for 5 minutes. Remove onions to platter with scallions when browned. Remove steak to carving board, drizzle with sesame oil and allow to rest for 10 minutes. While steak rests, put reserved marinade into saucepan and heat allowing to reducing slightly.. Slice meat thinly and place on platter with onions, scallions. Pour sauce over and sprinkle with sesame seeds, pile carrots on one side and garnish with cilantro Serve with lettuce leaves and any extra sauce on the side. Allow guest to make their own wraps as desired.
3. NOTE: Toast the sesame seeds in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan as needed to avoid scorching.

sesame seeds, yellow onion, scallions, garlic, soy sauce, rice wine, honey, sriracha sauce, cilantro, vegetable oil, lean sirloin, sesame oil, carrot, boston lettuce

Taken from www.epicurious.com/recipes/member/views/korean-bbq-beef-52438031 (may not work)