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Title: Teriyaki Flank Steak
Yield: 6 Servings

Ingredients

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

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.

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