Teriyaki Skirt Steak

Marinade:
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
2 scallions, thinly sliced
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine) or cream sherry
1/4 cup rice wine or dry sherry (I use Chinese "Huangjiu")
1/4 cup light brown sugar
Combine ingredients and stir to mix and dissolve sugar
1-2 lbs skirt steak or flank steak

Marinade steak for 4-6 hours or overnight
Leftover marinade can be strained, cooked down to thin syrup consistency and used to baste and/or serve at table.

Grill 4-5 minutes per side depending on thickness.
Make one cut, check for doneness, continue cooking if desired.
These cuts take very little time to cook.
Remove from grill and let rest 10 minutes.
Slice ACROSS grain.
Serve with medium grain white rice.
Serves 4

Serving suggestion: serve with grilled whole/trimmed scallions and/or blanched and grilled carrots or other grilled vegetables.