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1
Place steaks in shallow nonreactive dish, which will hold them comfortably in a single layer.
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2
In small bowl, whisk together vinegar, soy sauce and 6 tablespoons of the sesame oil.
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3
Pour marinade over the meat.
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4
Cover and refrigerate 6 hours or overnight, turning several times.
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5
When ready to cook, lightly oil grill rack and arrange 5 inches from heat source.
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6
Cut off root ends and all but 4 inches from green stems of green onions.
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7
Place onions in shallow dish and brush all over with remaining 2 tablespoons of the sesame oil.
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8
Set aside.
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9
When grill is hot, remove steaks from marinade.
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10
Lightly pat dry with paper towels.
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11
Place steaks on grill and cook 5 to 6 minutes per side for medium-rare.
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12
When done, place on platter and cover lossely with aluminum foil to keep warm.
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13
Grill green onions, turning them until slightly charred, 3 to 5 minutes.
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14
To serve, slice meat diagonally across the grain into 1/4-inch-thick slices.
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15
Arrange meat and grilled onions on serving platter and season with salt to taste.
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16
Sprinkle with sesame seeds.
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17
Note: To toast sesame seeds, place them in medium skillet over medium heat.
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18
Toast, stirring, until seeds are golden brown, 3 to 5 minutes.
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19
Remove and cool.
