Recipe: Beef Teriyaki on a Stick (using flank steak)

BEEF TERIYAKI ON A STICK

1/2 cup soy sauce
1/4 cup dry vermouth
2 tablespoons dark brown sugar
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 teaspoon rice vinegar
1/4 teaspoon freshly ground pepper
1 flank steak, about
1 1/2 pounds, trimmed
18 bamboo skewers

Combine soy sauce, vermouth and brown sugar in small saucepan. Heat to boil; cook, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in oil, garlic, vinegar and pepper. Transfer marinade to large bowl; let cool.

Slice meat crosswise on diagonal into thin strips. Toss meat with marinade in medium bowl. Refrigerate 2 to 6 hours, stirring occasionally.

WHEN READY TO COOK:
Cover bamboo skewers with water; soak 30 minutes.

Remove meat from marinade. Working over bowl to catch juices, thread meat strips onto bamboo skewers, leaving about 3 inches of the blunt ends for handles.

Heat grill pan over medium heat until hot. Place skewers on pan in batches if necessary. Grill, turning 2 or 3 times, until lightly browned and cooked through, about 3-4 minutes.

Makes 18 pieces
Source: Kathleen Purvis to Knight Ridder/Chicago Tribune, August 30, 2000, Adapted from: The Best Grill Pan Cookbook Ever by Marge Poore