Teriyaki Flank Steak

Ingredients

900 gr beef flank steak
60 ml dry sherry
60 ml soy sauce
60 ml water
30 ml lemon juice
14 gr sugar
2 gr ginger root
1 garlic clove

Instructions

Freeze steak for 20 minutes or until firm. With sharp knife, slice across the grain into 1 cm 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 10 cm 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.