Grilled Beef Ribs and Leeks

Trim the excess fat from the beef. Place the beef in a lock-top plastic bag and set aside.

FOR THE MARINADE:
In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant and golden, 2-3 minutes. Transfer 2 tablespoons of the seeds to a spice grinder or mortar and grind or mash with a pestle to a fine powder. Reserve the remaining 2 tablespoons seeds for garnish. In a bowl, combine the ground seeds, ginger, garlic, green onions, brown sugar, black pepper, red pepper flakes, soy sauce, sherry or mirin and sesame oil. Mix well and pour into the bag with the beef. Seal the top closed and turn the bag to coat the meat evenly. Let marinate in the refrigerator for at least 3 hours or preferably overnight.

Trim the leeks, leaving part of the root end and about 1 inch of the green tops intact. Cut in half lengthwise and rinse well.

Bring a saucepan three-fourths of water to a boil and salt it lightly. Have ready a bowl of ice water. Add the trimmed leeks to the boiling water and blanch for 30 seconds. Drain and immediately immerse in the ice water to stop the cooking. Drain again and pat dry.

Prepare a fire in a charcoal grill. Meanwhile, bring the beef ribs to room temperature. When the coals are ash white, remove the ribs from the marinade, reserving the marinade in the bag. Lay the ribs flat on the grill rack about 6 inches above the coals. Grill, turning once, until seared on both sides, 2-3 minutes per side. Transfer the ribs to a platter and sprinkle with the reserved sesame seeds.

Dip the leeks into the marinade and place flat on the grill rack. Grill, turning several times and basting with the marinade, until tender-crisp and browned, about 3 minutes.

Transfer the leeks to the platter with the ribs, garnish with the reserved sesame seeds and serve hot.