Teriyaki Flank Steak

• 3/4 c. chicken broth
• 2 Tbsp. smooth peanut butter
• 2 Tbsp. teriyaki sauce
• 1 Tbsp. minced fresh ginger root
• 1 garlic clove, minced
• 1 lb. trimmed lean flank steak

1. Combine all ingredients in gallon size sealable plastic bag. Seal bag, squeezing out air; turn to coat steak.
2. Refrigerate at least 4 hours or overnight, turning bag over occasionally. Prepare grill.
3. Drain marinade into small saucepan; bring to boil. Simmer 10 minutes and remove from heat.
4. Grill steak 1 minute on each side; grill 5 to 6 minutes longer on each side for medium-rare or until done to taste, basting frequently with marinade.
5. Remove to carving board; let stand 10 minutes before carving.
6. Carve steak diagonally across grain into thin slices. Serve each portion with heated marinade.
7. Serves 4.

chicken broth, smooth peanut butter, teriyaki sauce, fresh ginger root, garlic, trimmed lean flank steak

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504932 (may not work)