1/2 cup soy sauce
1 ripe pear, peeled, cored and seeded
3 1/2 tablespoons sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon pepper
1 1/2 pounds skirt steak, trimmed
1 head red leaf, green leaf or Bibb lettuce, leaves separated

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds and pepper in large bowl. Measure out and reserve 1/4 cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.

Grill steaks over medium-hot fire until well browned and steaks register 125 degrees (medium rare), 6 to 8 minutes per side. Transfer steaks to cutting steaks, tent with foil, and let rest 5 minutes. Slice steaks thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaves for wrapping.

30-minute Suppers, Summer 2011, page 23

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