A western spin on this traditional Korean dish. This delicate beef dish was generally served sliced thin on a leaf of Bibb lettuce, topped with sesame seeds and minced hot peppers or kimchi. Then the leaf is rolled and eaten.
In a bowl, combine all the marinade ingredients and mix well.
Pat the roast dry with paper towels and place in the plastic bag. Pour the marinade into the bag, squeeze out all the air, and seal. Massage the bag to smear the marinade all over the roast and to begin working it into the meat.
Refrigerate for at least 8 hours or overnight.
In a saucepan, combine the soy, brown sugar, garlic, and ginger and heat, stirring, just until the sugar is fully dissolved. Remove from the heat and stir in the green onions and sesame oil. Set aside to serve warm or at room temperature.
Preheat one side of the grill to high (500ºF/260ºC).
Remove roast from the plastic bag and brush the marinade off. Discard marinade.
Sear the roast all over, about 2 minutes a side. Turn the grill down to medium-high (450ºF/230ºC) and place the aluminium pan under the cool side of the grill.
Move the roast over the pan and close the lid.
Roast with the lid down for 1½ hours for medium-rare. Eye of round is best grilled no further than medium (155ºF/70ºC).
Remove from the grill and wrap loosely in foil to rest for 20 to 30 minutes before carving.
Whisk drippings into the sauce.
Carve in thin slices and serve immediately with the sauce on the side.
This will serve 6-8 people and takes 1½ to 2 hours to cook, but it is well worth it. Try using a Korean or other Asian alcohol like Sake (Japanese rice wine) instead of the Sherry. Wow your guests at Sunday dinner with this one.