KOREAN STEAK

I LOVE Korean food.  I don't know how close this is to an authentic Korean recipe, but it sure does make my stomach growl!

INGREDIENTS:
1/2 C reduced sodium soy sauce
1/2 C rice vinegar
1 Tbl finely chopped gingerroot
1 Tbl Dijon mustard
6 medium green onions, sliced (6 Tbl)
4 cloves garlic, crushed
1 boneless beef sirloin stead, 1-1/2 inches thick (2-1/4 lb)

DIRECTIONS:
1. In a large resealable food storage plastic bag, mix all ingredients except beef.
2. Score beef crosswise by making cuts 1/2 inch apart and 1/4 inch deep (beef will absorb more of the marinade and cook more evenly). Place beef in bag; seal bag and turn to coat. Refrigerate 2 hours to marinate, turning bag once after 1 hour.
3. Heat gas or charcoal grill. Remove beef from marinade; reserve marinade in 1 quart saucepan. Pat beef dry with paper towel. Place beef on grill over medium heat. Cover grill; cook 10 minutes. Turn beef; cover grill and cook 10 to 15 minutes longer for medium rare. Cook 2 minutes longer for medium.
4. Meanwhile, heat reserved marinade to boiling over medium-high heat. Boil 3 minutes, stirring frequently. Remove and discard garlic.
5. To serve, cut beef into slices; spoon sauce over beef.