Teriyaki flank steak
Yield: 6 Servings
Ingredients:
- 2 lb Beef flank steak
- 1/4 c Dry sherry
- 1/4 c Soy sauce
- 1/4 c Water
- 2 tb Lemon juice fresh
- 1 tb Sugar
- 1/2 ts Ginger-root grated
- 1 Garlic clove
Instructions:
minced Freeze steak for 20 minutes or until firm. With sharp knife slice across the grain into 1/4" thick diagonal slices. Arrange slices in shallow baking dish. Combine remaining ingredients; pour over meat. Cover; refrigerate several hours or overnight. About 45 minutes before cooking light the fire. Place grill 4" above the coals. Drain meat reserving marinade. Gently lay strips across grill. Cook 3-4 minutes turning once and basting with reserved marinade. NOTE: If available use hinged grilling rack which will make it easier to turn meat.
