Charcoal-Grilled Flank Steak With Asian-Style Sauce

1-1 1/4 pounds flank steak, trimmed of visible fat 1/3 cup reduced-sodium soy sauce2 tablespoons unseasoned or natural rice vinegar1 tablespoon finely grated, peeled ginger2 medium garlic cloves, minced1-2 teaspoons Asian chile sauce (such as Siracha)1 teaspoon Asian sesame oil1 large (or 2 small) green onions, finely chopped (white and green parts)2 tablespoons sesame seedsPlace two sheets aluminum foil on a 13-by-9-inch baking pan. Set aside. Light a charcoal grill or turn gas grill to high.Lightly score flank steak on both sides and place in foil-lined pan. Set aside.Add vinegar, ginger, garlic, chile sauce and sesame oil to a small mixing bowl; whisking together to combine. Set aside.When grill is hot or coals are ready, place grill rack over coals, clean rack, and place flank steak directly above hottest part of the fire for 1 minute, turn over and grill for 1 minute more. Flip steak and place over lower heat and grill for 3 minutes, flip and grill 3 minutes more, or until rare to medium-rare.Discard top sheet of foil from pan; exposing clean foil sheet. Spoon about 2 tablespoons of sauce into pan, place grilled flank in pan on sauce and spoon 2 tablespoons more sauce over steak. Let steak rest, uncovered, for 3 to 4 minutes.Slice flank steak thinly across the grain. Serve, passing sauce, onions and sesame seeds.Serves four.Nutrition values per serving (with 1 tablespoon sauce): 186 calories (31.9 percent from fat), 6.6 g fat (2.7 g saturated), 1.8 g carbohydrates, 0 fiber, 27.7 g protein, 41 mg cholesterol, 368 mg sodium.LeanNote: Very few meats get 30 percent or less of their calories from fat. Flank steak comes close at 32.7 percent. Adding a vegetable and a salad with a no-fat or low-fat dressing brings the percentage of fat calories for the meal in at less than 30 percent.