Korean BBQ Steak

• 1⁄2 c. soy or tamari sauce (depending on your allergy needs)
• 2 T. grated peeled fresh ginger
• 1 T. brown sugar
• 1 T. sesame oil
• 1⁄4 tsp. cayenne pepper
• 3 garlic cloves, minced
• 1 boneless beef top sirloin steak, 1 inch thick

Combine the first 6 ingredients (soy or tamari sauce through minced garlic) in a large resealable bag; seal and shake vigorously to combine. Open the bag and add the steak; seal and turn to coat. Refrigerate for 1 to 4 hours turning the bag several times.

Prepare your grill for high heat grilling, about 400-450°F. Remove the steak from the bag and place on the hot grill. Grill for 6 to 8 minutes per side for a medium rare steak.

Remove the steak to a cutting board and let it rest for 8 minutes.

Slice the steak into thin strips diagonally against the grain. Serve as is or wrapped in lettuce leaves with your favorite asian hot sauce and crushed peanuts or peanut sauce.

• Yields: 2 quesadillas
• Preparation Time: 30 minutes plus marinating time