4 slices beef scotch fillet, each about 1 cm thick
2 large cloves garlic, crushed
1A cup light soy sauce
1 tablespoon sesame oil
1 tablespoon Castor sugar
1 tablespoon neutral oil

Pound each piece of steak with a meat mallet or rolling pin until half its original thickness.
Combine the rest of the ingredients together with the steaks in a shallow dish and marinate, covered with plastic film, in the fridge for 2—12 hours.
Bring the meat to room temperature by removing from the fridge half an hour before cooking.
Cook the marinated steak on a preheated chargrill over high heat for just a minute or two on each side.
Serve with kimchi (Korean cabbage pickles), available from specialty Asian food shops, or some crusty bread to soak up the delicious juices.