Method

To make the marinade:

1. Using a Bump and Grind or another large mortar and pestle, mash (“bump”) garlic, jalapeño chile, black pepper, and coriander into a coarse paste.

2. Add cilantro and pound (“bump”) for 1 minute to break up leaves.

3. Add brown sugar and pound until sugar dissolves. Mix in soy sauce.

4. Slowly mix in sesame oil and then canola oil.

To prepare the steak:

1. Place steak in a large baking dish.

2. Add all but 1/4 cup of marinade and turn steak to coat evenly. Marinate at least 30 minutes at room temperature or cover and refrigerate at least 2 hours and up to 1 day, turning occasionally. Cover and refrigerate reserved marinade.

3. Prepare barbecue for medium-high heat. Grill steak to desired doneness, 8 to 10 minutes per side for medium-rare.

4. Transfer steak to cutting board and let stand 5 to 10 minutes.

5. Cut steak across grain into 1/2-inch-thick slices and transfer steak slices to plates or platter.

6. Pour accumulated juices from steak over slices and serve reserved marinade alongside. Or, warm reserved marinade with accumulated juices in small saucepan and drizzle over steak slices.