Quick Korean Barbecuad Beef

Adapted fron Gourmet magazine by Sara Moulton of ABC GMA
Serves 6

Ingredients for the marinade:
1/2 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1/3 cup chopped scallion
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesmne oil
1 1/2 teaspoons Asian Chili sauce or to taste

1 3/4 lb. skirt steak, cut into 6-inch lengths
3 tablespoons vegetable oil

Directions:
Stir together marinade ingredients, reserving one-third for sauce.
Put steak and remaining two-thirds marinade in a glass dish, turning steak to coat, 
and let marinate at room temperature for 10 minutes.
Heat half the oil in a large skillet over high heat. 
Pat the steak dry and add half of it to the skillet. 
Turn down heat to moderately high and sear on both sides, about 6 minutes total.
Transfer meat to platter and cover loosely with foil. 
Sear remaining steak in remaining oil and transfer to platter. 
Slice thin against the grain and toss with the reserved marinade and any juices from the platter.