Instructions: Place steaks in shallow non-reactive dish that will hold them comfortably in a single layer.

In small bowl, whisk together rice vinegar, soy sauce and 6 tablespoons sesame oil. Pour marinade over the meat. Cover and refrigerate 6 hours or overnight, turning several times.

When ready to cook, lightly oil grill rack and arrange 5 inches from heat

Cut off root ends and all but 4 inches from green stems of green onions.

Place onions in shallow dish and brush all over with remaining 2 tablespoons sesame oil. Set aside.

When grill is hot, remove steaks from marinade. Lightly pat dry with paper towels. Place steaks on grill and cook 5 to 6 minutes per side for medium-rare, or until a meat thermometer registers 145 degrees F. When done, place on platter and cover loosely with aluminum foil to keep warm.

Grill green onions, turning them until slightly charred, 3 to 5 minutes.

To serve, slice meat diagonally across the grain into 1/4 inch-thick slices.

Arrange meat and grilled onions on serving platter and season with salt to taste. Sprinkle with sesame seeds.

Note: Sea salts contain trace minerals and add a distinctive seasoning note to foods. Because they are quite strong, use them sparingly. My favorite is fleur de sel. If sea salts are unavailable, use kosher salt.

Note: To toast sesame seeds, place them in medium skillet over medium heat.

Toast, stirring, until seeds are golden brown, 3 to 5 minutes. Remove and cool.

Sesame seeds can be toasted 2 hours ahead and left at room temperature.

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