based on the recipe from Williams-Sonoma's Essentials of Grilling (2003)
4 servings
To make the marinade, combine:
0.25 cup soy sauce
3 tablespoons rice vinegar
3 tablespoons dry sherry
3 tablespoons asian sesame oil
1.5 tablespoons peeled and grated fresh ginger
1.5 tablespoons honey
0.25 cup sesame seeds (optional)
Add to the marinade:
3-4 pounds beef short ribs, crosscut flanken style
Cover and refrigerate for 3-24 hours, turning occasionally.
Remove from the refrigerator 30 minutes before grilling.
Oil the grill rack.
Grill over high heat, turning once, brush with marinade.
Cook until nicely charred, 6-10 minutes per side for medium-rare.
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