Korean-Style Grilled Flank Steak
['1/4 cup soy sauce', '2 tablespoons rice vinegar (not seasoned)', '1 tablespoon grated peeled ginger', '1 garlic clove, minced', '2 teaspoons Sriracha (Southeast Asian chile sauce)', '2 teaspoons sugar', '1 1/2 teaspoons Asian sesame oil', '1 to 1 1/4 pound flank steak', '2 scallions, finely chopped', '2 tablespoons toasted sesame seeds', 'Accompaniments: white rice; soft leaf lettuce']
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Prepare a gas grill for direct-heat cooking over medium-high heat.
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
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