Oriental Grilled Flank Steak

• 1 lb. flank steak, trimmed of fat
• 2 T. reduced-sodium soy sauce
• 1 T. brown sugar
• 1 T. lime juice
• 2 tsp. Dijon mustard
• 2 tsp. fresh ginger, minced
• 2 cloves garlic, minced
• 2 tsp. sesame oil
• 1/4 tsp. black pepper
• 2 T. white wine or sherry

In a small bowl, combine the soy sauce, brown sugar, lemon juice, mustard, ginger, garlic, sesame oil, pepper, and the wine or sherry. Place the steak in a shallow bowl or baking pan just large enough to hold it. Pierce all over with a fork. Pour soy sauce mixture over the steak. Cover and refrigerate 6 hours or overnight, turning occasionally.

Grill over hot coals 3 minutes on each side for rare, 2 to 3 minutes longer for medium rare or medium.

Slice the steak on the bias 1/2 inch thick.

• Yields: 4 servings
• Preparation Time: 20 minutes, plus marinating time