From inthekitchenwithkath.com
Serves 4 – 5
1 (1½ pound) flank steak
¼ cup soy sauce (choose a wheat-free tamari for gluten-free)
¼ cup honey
2 tablespoons dry sherry (or rice wine vinegar)
1-inch knob of ginger
2 cloves garlic
1. Combine the soy sauce, honey and sherry in a bowl.
2. Grate the ginger into the bowl (or mince it and stir in).
3. Press the garlic into the bowl (or mince it and stir in).
4. Put the flank steak in a large zip-loc bag and pour the marinade in. Seal the bag and turn it in different directions so the marinade is evenly distributed.
5. Put the bag in a baking dish (in case of leaks) and refrigerate for 4 or more hours. (For full teriyaki flavor, refrigerate overnight.) Turn the steak over now and then so it marinates more evenly.
6. Take the steak out of the refrigerator about an hour before cooking.
7. For a gas grill, heat the burners on high for about 10 minutes. When ready to cook, turn them down to medium.
8. Grill the steak for 3 minutes. Turn and grill for 3 more minutes. (This timing is for medium-rare.)
9. Remove the steak from a grill, and cover with foil to “rest” for 5 minutes.
10. To serve, cut diagonally in thin slices against the grain.