Title: Teriyaki flank steak
 Categories: Main dish, Beef, Grill
      Yield: 6 Servings
 
      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
 
    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.