Serves four. Adapted for Kosher cooking from Food52

Ingredients:

• 2lbs of Grow and Behold Skirt Steak
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoon ginger, minced
• 2 teaspoons garlic, minced
• 1 bunch of scallions, thinly sliced
• 1/2 tablespoon toasted sesame seeds
• 1 tablespoon honey
• 1 cup extra virgin olive oil
• 1 teaspoon chili paste

Directions:

• Cut or tear skirt steak into 8″ sections, keeping thicker and thinner sections separate for even cooking if possible.
• Combine all of the marinade ingredients (reserving half of the scallions), and whisk to combine. Season to taste, and add steak. Refrigerate for eight hours, or overnight.
•  Preheat the grill, then remove steak from marinade, placing on grill diagonally to grates.
• After four minutes, flip the steak over, then grill for another 4-5 minutes (for medium rare steaks–add one minute/side for each additional degree of doneness)
• Garnish with remaining scallions and serve