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1
To make the sauce, in a saucepan over medium heat, combine the soy sauce, mirin, sugar, ginger and garlic.
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2
Bring the mixture to a boil, then reduce the heat to low and simmer until the mixture becomes slightly syrupy, about 5 minutes.
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3
Let cool.
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4
Place the flank steak in a large zippered plastic bag.
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5
Pour half of the teriyaki sauce over the steak and refrigerate for 8 hours or overnight.
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6
Reserve the other half of the sauce.
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7
Prepare a charcoal grill for medium-high heat.
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8
Clean and oil the grill grate.
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9
While the grill is heating, remove the steak from the marinade and let come to room temperature.
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10
Arrange the steak on one side of the grill and the green onions over the other side of the grill.
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11
Cover the grill and cook, turning the steak occasionally, until it is nicely seared and cooked to medium-rare (about 115120 degrees F).
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12
Transfer the steak and green onions to a cutting board, tent with foil, and rest for 10 minutes.
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13
Thinly slice the steak against the grain, then transfer it to a warm platter along with the grilled green onions.
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14
Garnish with sesame seeds.
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15
Serve with the rice, passing the reserved teriyaki sauce on the side.
