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