Teriyaki Flank Steak

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.