Title: Teriyaki steak
 Categories: Japanese, Beef
      Yield: 6 Servings
 
      1    Flank steak (about 2 lb)
      1 c  Soy sauce
      1 c  White wine
      1 c  Sugar
      2 tb Grated ginger root
      1    Minced clove garlic
      1    Sliced small onion
 
  Place meat in a large shallow glass baking dish. Combine soy sauce,
  wine, and sugar and pour over meat. Place ginger, garlic and onion on
  top of meat. Let stand 24 hours, covered, in the refrigerator. Turn
  once. Bring meat to room temperature and broil over hot coals 4-5
  minutes per side. Slice across width of meat, against the grain, into
  thin strips for serving. You may substitute the powdered spices with
  fresh in the same amounts. Just mix them into the sauce before
  pouring over meat.