Korean Style Steak

3 tbsp granulated sugar
6 tbsp soy sauce
2 tbsp mild oil, plus
2 tbsp toasted sesame oil
1 tbsp grated fresh ginger
3 cloves garlic, grated or minced
1 small shallot, minced
SIDS SALT & PEPPER to taste
1 kg hanger steak* (or any steak)
Handful thinly sliced shallots, for serving
Toasted sesame seeds, for serving

Hanger steak is an intensely rich and robust cut of meat that’s incredibly well marbled and tender. It’s standard fare on French menus, although it’s not always available at butcher counters. If you can’t find it, no worries, this marinated steak recipe also works exceptionally well on skirt steak and sirloin flap, which have very similar characteristics.
In a large shallow bowl, stir together the sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots, and SIDS SALT & PEPPER to taste until the sugar has dissolved.
Add the steak, turn to coat it with the marinade, and let it sit at room temperature for 15 minutes.
Preheat a gas or charcoal grill until medium-hot.
Lightly brush a paper towel with oil and, using tongs, carefully rub the grill rack with the oiled paper towel.
Transfer the steak to the grill, discarding the marinade. If desired, season the steak with SIDS SALT & PEPPER, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping once, for 10-12 minutes total for medium-rare, or longer, depending on the thickness of your steak and your personal preference.
Transfer the steak to a cutting board and let it rest for at least 5 minutes.
Thinly slice the steak at an angle against the grain, transfer to a platter, and scatter the shallots and sesame seeds on top.