Teriyaki Flank Steak

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Title: Teriyaki Flank Steak
Categories: Main dish, Beef, Grill
Yield: 6 servings

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, 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.

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