Korean Flank Steak

• 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 flank steak

1. In a shallow dish, 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 10 minutes. I find 10 minutes is perfect for the flank steak. If it sits much longer than that, you don't taste steak anymore, you only taste the marinade.
2. Preheat indoor electric grill sorry, George, not this time, stove top grill pan or outdoor 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 doneness.
3. 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).

grill seasoning blend, dark soy, honey, hot red pepper, garlic, sesame oil, scallions, vegetable oil, flank steak

Taken from www.epicurious.com/recipes/member/views/korean-flank-steak-52086631 (may not work)