Barbecued Oriental Flank Steak
|Lean flank steak||1 Pound (1 Piece)|
|Sherry||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|White vinegar||2 Tablespoon|
|Minced peeled ginger root||1 Tablespoon|
|Dark sesame oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Vegetable cooking spray||1|
Trim fat from steak.
Combine steak and next 7 ingredients in a large heavy-duty, zip-top plastic bag; seal bag.
Marinate in refrigerator 8 hours, turning bag occasionally.
Remove steak from bag; reserve marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place steak on rack; grill, covered, 8 minutes on each side or until desired degree of done-ness, basting frequently with reserved marinade.
Place remaining marinade in a saucepan; cook over medium heat 1 minute.
Cut steak diagonally across the grain into thin slices.