Asian Skirt Steak

1/3 c. soy sauce
3 T. Asian sesame oil
1 1/2 T. rice vinegar
3 T. dark brown sugar
1/4 c. sliced scallions
1 T. fresh ginger, minced
3/4 t. red pepper flakes
2 1/2 lb. Asian skirt steak, really any type of steak works
1 1/2 t. cornstarch

Whisk soy, oil, vinegar, and sugar in small bowl to dissolve sugar. Add scallions, ginger, pepper flakes. Combine with steak in plastic storage bag and refrigerate. (I freeze my steak in the marinade. Much easier)

Thaw steaks. Grill. Transfer marinade to saucepan. (I think I usually double the marinade because the sauce is really good to dip the steak into) Stir cornstarch into marinade pan and bring to boil. Simmer stirring occasionally about 3 minutes. Slice steak across grain. Serve with sauce.