1.5kg Coorong Angus Beef chuck tail flap, butterflied
2/3 cup soy sauce
6 TB brown sugar
4 TB rice vinegar
4 spring onions, minced
4 Tsp minced garlic
4 Tsp Asian sesame oil
4 Tsp grated fresh ginger
1 Tsp Tabasco sauce
1 Tsp of each salt and pepper
Slice the chuck tail flap into 3 equal sections.
Make a horizontal cut into the chuck tail flap, approximately 1 inch from the bottom. Do not cut all the way through, leaving approximately 1/2 inch of meat at the end of the cut. Open the slice like a book. Then, reposition the knife approximately 1/2 inch from the last cut, and make another horizontal cut almost all of the way through. Fold this cut open and spread the chuck flap flat.
Combine the marinade ingredients in a medium-sized bowl, then add to a large sealable bag. Add the chuck flap to the bag and seal, pressing out most of the air. Place the bag in a bowl and refrigerate overnight.
Prepare the grill for direct medium high heat (250°c).
Remove the chuck flap from the marinade and pat dry with paper towels. Discard the marinade.
Grill over direct medium high heat for approximately 8 to 10 minutes, flipping once.
Remove from the grill. Slice and serve.