1 (1 1/2 lb.) flank steak
1 c. vegetable oil
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. red wine
1 tbsp. minced garlic
1 tbsp. minced gingerroot or 1 tsp. ground ginger

Trim excess fat from steak. Score steak on both sides in 1 1/2 inch squares. Place steak in large shallow dish or zip-top heavy duty plastic bag. Combine oil and remaining ingredients, stirring well. Pour over steak. Cover or seal and marinate in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade.

Grill, covered, over medium coals 300-400 degrees, 6-8 minutes each side, or to desired doneness, basting twice with the marinade. (Or broil uncovered in broiler of stove.) Discard remaining marinade. To serve, slice steak across grain into thin slices. Yield: 6 servings.