- 1/4 cup plus 2 tablespoons tamari, divided
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- 1 to 2 teaspoons chile paste (optional)
- 1 1/2 pounds top round London broil
- 2 tablespoons butter, softened
- 2 teaspoons sesame seeds
- 2 green onions, sliced diagonally
Mix together 1/4 cup tamari, sugar, oil, ginger, garlic and chile paste. Place steak in a sealable plastic bag and combine with marinade. Refrigerate for 4 to 24 hours.
Remove steak from marinade and allow to come to room temperature at least 45 minutes before cooking. Mix together butter and remaining 2 tablespoons tamari.
To grill: Preheat a grill for medium-high heat. Grill steak for 4 minutes, then rotate 45° and continue to grill for 3 minutes. Flip steak and repeat the process, until medium-rare, 10 to 12 minutes total (125° F internal temperature.). Baste steak with butter mixture while grilling.
To broil: Preheat a broiler for high heat. Broil steak about 4 inches from the element until it’s medium-rare, about 5 minutes per side. Baste steak with butter mixture while broiling.
Let rest for 10 minutes before slicing against the grain. Sprinkle with sesame seeds and greens onions.