Preparation

• Combine the sake, shoyu, sugar, Worcestershire, oils, pepper flakes, and garlic in a 2-quart baking dish. Whisk until the sugar dissolves. Add the steak, turning several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least eight hours or overnight.
• Remove the steak from the marinade and bring to room temperature. Prepare a medium (350°F to 375°F) charcoal or gas grill fire. Brush the steak lightly with oil. Grill the steak, flipping once halfway through cooking, about 12 minutes total for medium-rare meat (135°F). Remove from the grill, tent with foil, and let rest for 5 minutes. Slice the steak into thin strips.