1 cup low-sodium soy sauce

1/2 mirin (sweet Japanese rice wine)

1/2 cup plus 1 tablespoon brown sugar

1/4 cup dark sesame oil

1/4 cup unseasoned rice vinegar

16 medium cloves minced garlic (about 3 tablespoons)

2 scallions, white and light green part, thinly sliced

1/4 cup peeled and grated ginger

3 tablespoons hot sauce like Sriracha

2 tablespoons toasted sesame seeds

1. Combine all marinade ingredients in a bowl, and mix to combine.

2. Place the skirt steak in a large plastic lock-top bag. Reserve 3/4 cup marinade, and add the rest to the meat. Seal the bag, making sure to get all of the air out, and move the meat and marinade around to coat all of the meat. Marinate for at least 4 hours or overnight. Make sure to turn the bag a few times to evenly distribute the marinade.

3. Prepare the barbecue for high heat. When the barbecue is very hot, place the flat skirt steak on the barbecue and grill about 3 minutes or until the meat is dark and caramelized. Turn meat over and grill another 2 to 3 minutes or until the outside is slightly charred and caramelized.

4. Place on a wooden carving board, and let sit for 10 minutes. Thinly slice the meat and accompany with the reserved marinade.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)