1 to 1 1/2poundsbeef flank steak,
2tablespoonssherry or sake,
2clovesgarlic, crushed or minced,
1 Combine marinade ingredients in a 1-gallon sealable plastic bag. Add steak and turn to coat. Marinate 12 to 24 hours in refrigerator; turn bag occasionally.
2Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
3Grill beef over Medium heat (375 degree grill surface temperature) 11 to 12 minutes per side. Remove steak from grill when an instant-read thermometer inserted horizontally into center of steak reaches 140 degrees for Medium-Rare doneness. Cover steak with foil; let stand 10 minutes.
4Cut steak diagonally across the grain into thin slices and serve immediately.
No Nutritional Information Available