Teriyaki Flank Steak
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Ground ginger||1 Teaspoon|
|Firmly packed brown sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
Combine soy, garlic, ginger, brown sugar, lemon juice, oil, onion, and pepper.
Pour over steak, cover, and refrigerate for 6 hours or until next day.
Lift steak from marinade and drain briefly (reserve marinade).
Place on lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning once and basting with reserved marinade, for about 6 minutes on each side or until done to your liking when slashed.