Remove steak from the packaging and wrap in plastic wrap. Place in the freezer for about 30 minutes, making it easier to slice. \nMeanwhile, in a small mixing bowl, whisk together the Korea sauce, garlic, ginger and sesame oil. \nRemove the meat from the freezer and unwrap. Locate the grain of the meat (the direction that the muscle fibers run) and position your knife across the grain (creating an “x” with the grain). Slice the meat, across the grain, as thinly as possible (about ¼-inch thick).\nGoat Note: Cutting across the grain makes a big difference in having chewy and tough versus deliciously tender meat. Make sure you don’t skip this step, it’s important!\nPlace the meat in a large mixing bowl or resealable Ziploc bag. Pour over the Korea marinade, tossing to combine. Let marinate for at least 30 minutes, or refrigerated up to overnight. \nHeat a grill, grill-pan or cast iron skillet over high heat. Coat with a drizzle of canola oil. Add the steak (you should heat it sizzle) and cook until charred on all sides and cooked through, about 5 minutes total. \nTransfer to a serving plate and sprinkle with scallion and sesame seeds. Serve with rice and Kimchi.