| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Beef, Grill | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MealMaster Recipes List, Digest #154 Date: Sun, 02 Jun 1996 20:10:08 -0700 From: "KathyD (Kat)" <hotgrl@primenet.com>
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