1 Tbsp chili paste with garlic
2 Tbsp reduced-sodium soy sauce
3 scallions, cut into 1-inch lengths (white and green parts)
1 tsp agave nectar
1 tsp rice vinegar
1 tsp sesame oil
1- to 1-1/2 lb flank steak
Combine all ingredients in a plastic bag. Add one tablespoon of water. Massage everything until the meat is coated on both sides with the marinade. Set the bag in the refrigerator and marinate for 4-6 hours or overnight.
Heat your grill to high heat. While the grill is heating, remove the steak from the refrigerator and allow to come to room temperature.
Remove the steak from the marinade, and place on the grill. Cook on the first side for 5 minutes, then turn the meat and cook for an additional 2 minutes on the second side. (You can cook this under the broiler, if you don't have a grill.)
Transfer the steak to a platter, and let it sit for 10-15 minutes before slicing. Be sure to slice across the grain.
Serve hot, at room temperature, or cold.