Flank Steak Teriyaki

• 1 qt. A.1. Original Sauce
• 2 cups granulated sugar
• 1 cup soy sauce
• 1/4 cup fresh garlic, minced
• to taste ground ginger
• 48 each flank steak pinwheels (1/4 lb. each)
• 48 slices Canned or fresh pineapple slices
• 1-1/2 gal. cooked jasmine rice
• 3 cups green onions, chopped

1. Mix steak sauce, sugar, soy sauce, garlic and ginger until well blended.
2. Place 12 pinwheels in each of four full-size hotel steam table pans (or in one full-size hotel pan for trial recipe).
3. Pour steak sauce mixture evenly over pinwheels; cover.
4. Marinate in refrigerator 1 to 2 hours.
5. Remove pinwheels from marinade; discard marinade.
6. Place on half sheet pans.
7. Broil, 4 to 5 inches from heat source, 6 to 7 min.
8. on each side or meat is cooked through (160F), adding pineapple slices to each pan for the last 3 to 5 min.
9. of the broiling time.
10. For each serving: Spoon 1/2 cup hot cooked rice onto serving plate; top with 1 each steak pinwheel and pineapple slice.
11. Sprinkle with 1 Tbsp.
12. onions.

original sauce, sugar, soy sauce, fresh garlic, ground ginger, flank steak pinwheels, pineapple, jasmine rice, green onions

Taken from www.kraftrecipes.com/recipes/-1867.aspx (may not work)