Flank Steak Teriyaki
|Canned pineapple slices||8 1⁄2 Ounce (1 Can)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Monosodium glutamate||1⁄2 Teaspoon|
|Flank steak pinwheels||4 (1 1/2 Inches Thick)|
Drain pineapple reserving syrup.
Combine syrup and next 6 ingredients; pour over meat and marinate 1 hour.
Broil 4 to 5 inches from heat for 7 minutes, brushing once with marinade.
Turn and broil 5 to 7 minutes longer, again brushing once with marinade.
Add pineapple slices to broiler during last 3 or 4 minutes of cooking and brush with marinade.
Serve with hot cooked rice; garnish with tomato wedges and parsley.