Teriyaki Steak Appetizers

• 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

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

flank steak, onion, garlic, soy sauce, salad, water chestnuts, brown sugar, black pepper, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983561 (may not work)