BBQ |
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. |