1 c. soy sauce
1 c. California sherry
1/3 c. peanut or olive oil
3 sm. cloves garlic, minced
1/3 c. chopped or grated fresh ginger or 1/2 tsp. ground ginger
2 flank steaks

Blend soy, sherry, oil, garlic and ginger. Marinate the flank steaks (or any other steak) in the mixture for several hours, turning occasionally. Grill over brisk coals 3-4 minutes per side for rare, 5 minutes per side for medium. Serve with tossed salad, steamed rice and berry pie baked with California Port. Choice of wine to accompany this dish: California Burgundy or Rose.