-
Freeze the steak for 30 minutes.
-
Toast the sesame seeds in a dry pan over medium heat for 3 to 4
minutes, shaking the pan gently, until the seeds are golden brown.
-
Remove from the pan at once to prevent burning.
-
Crush the seeds in a food mill or with a mortar and pestle.
-
Slice the steak into thin strips, cutting across the natural grain
of the meat.
-
Combine the steak, soy sauce, garlic, spring onions and half the
sesame seeds, mixing well.
-
Marinate for 2 hours.
-
Combine the oils and brush them onto a cast-iron grill-plate,
heavy-based frying pan or barbecue plate.
-
Heat to very hot and cook the meat in 3 batches, searing each side
for about 1 minute (don't overcook the steak or it will become chewy).
-
Re-brush the grill with oil and allow it to reheat to very hot
between batches.
-
Sprinkle the extra crushed sesame seeds over the steak and serve
with KimChi.