Sesame Beef and Scallion Kebabs

    1/4 cup soy sauce
    2 garlic cloves, forced through a garlic press
    1 tablespoon Asian (toasted) sesame oil
    1 teaspoon minced fresh gingerroot
    1 1/2 tablespoons sugar
    2 teaspoons wine vinegar
    2 teaspoons sesame seeds
    1 teaspoon black pepper
    3/4 pound boneless shell steak, cut into 1-inch cubes
    five 7-inch bamboo skewers
    8 scallions, trimmed

In a small bowl whisk together the soy sauce, the garlic, the oil
, the gingerroot, the sugar, the vinegar, the sesame seeds, and the
pepper. Thread the steak cubes loosely onto 4 of the skewers and
thread the remaining skewer crosswise through the middle of each
scallion so that the scallions stand parallel to one another. Put
the beef and scallion kebabs in a shallow dish just large enough
to hold them, pour the marinade over them, coating them well, and
let the kebabs marinate, chilled, turning them frequently, for 25
minutes. Grill the kebabs on an oiled rack set about 6 inches over
glowing coals, turning them, for 10 minutes. Alternatively the
kebabs may be broiled under a preheated broiler about 4 inches
from the heat in the same manner.) Divide the beef and the
scallions, both removed from the skewer, between 2 plates.