Teriyaki flank steak
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef flank steak |
| ¼ | cup | Dry sherry |
| ¼ | cup | Soy sauce |
| ¼ | cup | Water |
| 2 | tablespoons | Lemon juice, fresh |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Ginger-root, grated |
| 1 | Garlic clove, minced | |
Directions
Freeze steak for 20 minutes or until firm. With sharp knife, slice across the grain into ¼" 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.