1 1/2 to 2 pounds top round
1/2 cup thinly sliced scallions (about 5-6)
1/4 cup soy sauce
1/3 cup toasted sesame oil
2-3 cloves garlic, peeled and finely minced
1 tablespoon freshly grated ginger (from a piece about 2 inches long)
2 tablespoons canola oil

Slice the meat into 5 to 6 thin steaks. Combine the remaining ingredients except the oil and mix well. Pour over the meat, stir well to coat. Press a piece of plastic wrap over the top of the meat and marinate, refrigerated, two hours. Get your gill pan as hot as possible. Lightly oil the steaks. Do not overcrowd your pan. Grill to desired doneness. Keep first batch warm while making sure your pan reheats completely before beginning the second batch. Serves 4.