1. Prepare the steak. Place steak in a 9-by-13-inch glass pan.

2. In a small bowl, whisk together ginger, soy sauce, honey or brown sugar, both oils, vinegar, and pepper. Pour over steak and turn steak once so both sides are coated. Cover and refrigerate. Let marinate for 2 to 4 hours, turning once during this time.

3. Toast sesame seeds: in a small skillet, cook seeds over medium-high heat until fragrant and beginning to turn golden. Transfer to a small plate or bowl, and set aside.

4. When ready to cook the steak, preheat grill to medium-high. Spray grates with cooking spray. Grill steak over medium to medium-high heat, grill cover down, for 6 to 8 minutes on each side, for medium rare. Check for doneness by making a nick in the thickest part of the steak. Beef steak should reach an internal temperature of at least 145 degrees F. Transfer steak to a work surface and let rest for 5 minutes.

5. While steak grills, prepare the topping. In a medium skillet, heat oil over medium-high heat. Add mushrooms and saute until softened and releasing juices, about 4 to 5 minutes. Add scallions and ginger and saute, stirring often, until scallions soften slightly, about 1 to 2 more minutes. Stir in soy sauce and rice vinegar. Remove from heat.

6. To serve, slice steak thinly on an angle, against the grain. Place slices on a serving platter and pour over any accumulated juices. Top with mushroom mixture, then sprinkle with reserved sesame seeds.

Recipe courtesy of Catherine Walthers

Source: Hannaford fresh Magazine, July - August 2015