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.

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