Teriyaki Steak Appetizers - cooking recipe

Ingredients

1 lb. flank steak
1/2 c. chopped onion
2 cloves garlic, crushed
4 Tbsp. soy sauce
2 Tbsp. salad or peanut oil
3 cans (8 1/2 oz.) water chestnuts, drained
2 Tbsp. brown sugar
1/2 Tbsp. crushed black pepper
2 Tbsp. dry sherry

Preparation

Wipe steak with damp paper towels.
Trim off any excess fat. Cut steak in half lengthwise.
Slice across the grain in very thin slices, no more than 1/4-inch thick.
In small bowl, mix well rest of ingredients (except water chestnuts) for marinade.
Wrap each chestnut in a steak slice and fasten with wooden pick.
Dip in marinade.
Arrange in shallow glass pan.
Pour rest of marinade over the steak-wrapped chestnuts, coating well.
Let stand covered in refrigerator about 2 hours.
Turn after 1 hour to marinate other side.
Place on ungreased rack in broiler pan.
Broil 4 inches from heat, about 2 to 3 minutes on each side.
Do not overcook.
Arrange on warm platter.