Quick Grilled Flanken With Chili, Sesame and Ginger

• 6 garlic cloves, minced
• 1 inch long piece fresh ginger root, peeled and chopped
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar, more to taste
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt, more to taste
• 3 tablespoons toasted Asian sesame oil, more to taste
• 1 tablespoon Asian chili sauce like sriracha
• 3 pounds flanken
• Arugula or sunflower sprouts, for serving
• 2 tablespoons toasted sesame seeds

1. Put garlic, ginger, soy sauce, vinegar, brown sugar and salt into a blender and blend until smooth.
2. Add sesame oil and chili sauce and blend well.
3. Coat flanken with just enough of the mixture to cover it; there should be some left over.
4. Let it marinate, covered, for at least 30 minutes at room temperature, or up to 24 hours in refrigerator (the longer the better).
5. Preheat grill or broiler.
6. Grill or broil meat until done to taste, about 4 minutes a side for rare.
7. Toss greens with a drizzle of sesame oil and rice vinegar and a pinch of salt.
8. Slice meat (you can slice it off bones or leave bones in) and serve over greens.
9. Sprinkle everything with sesame seeds and more salt if desired, and drizzle with remaining marinade.

garlic, ginger root, soy sauce, rice vinegar, brown sugar, kosher salt, sesame oil, asian chili sauce, flanken, arugula, sesame seeds

Taken from cooking.nytimes.com/recipes/1012623 (may not work)