Recipe

Step 1: Build a 2-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium-hot (you can hold your hand 6″ above the coals for 3-4 seconds), you’re ready to cook.

Step 2: While the fire heats up, make the barbecue sauce by combining gochujang, hoisin sauce, soy sauce, rice wine vinegar, ginger, garlic and orange zest in a small saucepan over low heat. Cook, stirring frequently, for about 12 minutes. You just want it heated up and well combined. Remove from heat and let cool to room temperature.

Step 3: Put the steak tips in a bowl with the olive oil, salt, and pepper and mix until the tips are evenly coated. Put the tips on the grill directly over the coals and cook, rolling them around frequently so they get well browned on all sides, until done to your liking, about 8-10 minutes for medium rare. To check for doneness, cut into one of the chunks and see if it’s done just a bit less than the way you like it. (Remember that it will continue to cook after being taken off the heat.)

Step 4: Put steak tips in a large bowl, add barbecue sauce and toss well.

Step 5: Toss together in a bowl the scallions, sesame seeds and red pepper flakes. Sprinkle over steak tips.

Makes 4-6 servings.

Reprinted with permission from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes.