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1
Whisk the matcha powder, tamari, vinegar, sesame oil, ginger and garlic in a small bowl until the matcha is completely dispersed. Put the steaks in a 1-gallon resealable plastic bag, add the marinade and seal the bag. Marinate the steak flat at room temperature for 1 hour, turning once or twice, or in the refrigerator for up to 12 hours.
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2
Combine the flake salt with the matcha powder in a small serving dish and blend with a spoon. Add the sesame seeds, if desired, and stir to combine.
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3
Remove the steak from the marinade and discard the excess. Pat the steak dry with paper towels, rubbing off bits of ginger and garlic, and arrange on a baking sheet. Leave at room temperature while you prepare a hot charcoal or gas grill.
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4
When the grill is hot (about 425 degrees F), lay the steaks on the grate and grill without moving for 3 minutes. Flip the steaks and grill for another 3 minutes for medium rare, or 1 to 2 minutes longer for medium. (For medium well or well, move the steak to the coolest part of the grill or turn a gas grill to low, close the grill and cook gently until the steaks reach the doneness you prefer.)
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5
Transfer the steaks to a platter and sprinkle with the matcha salt. Allow the steak to rest for 5 to 10 minutes before slicing and serving with a drizzle of the toasted sesame oil, if desired. Pass the additional matcha salt at the table.
