Teriyaki Flank Steak
2 lb beef flank steak
1/4 cup dry sherry
1/4 cup soy sauce
1/4 cup water
2 tablespoon lemon juice, fresh
1 tablespoon sugar
1/2 teaspoon 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.

Yield: 6 servings

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