Recipe - Teriyaki Flank Steak

2 pound Beef flank steak
One fourth cup Dry sherry
One fourth cup Soy sauce
One fourth cup Water
2 tablespoon Lemon juice, fresh
1 tablespoon Sugar
One half teaspoon Gingerroot, 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 34 minutes, turning once and basting with reserved marinade.
NOTE: If available, use hinged grilling rack, which will make it easier
to turn meat.

Posted to MealMaster Recipes List, Digest #154

Date: Sun, 02 Jun 1996 20:10:08 0700

From: "KathyD (Kat)" hotgrl@primenet.com