Teriyaki Flank Steak

Ingredients

2 lb beef flank steak
1/4 c dry sherry
1/4 c soy sauce
1/4 c water
2 tb lemon juice
1 tb sugar
1/2 ts ginger root
1 garlic clove

Instructions

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.