1 flank steak
1/2 c. peanut oil
1/2 c. tomato juice
1/2 c. soy sauce
1/2 c. packed brown sugar
2 cloves garlic, minced
1/2 tsp. freshly ground pepper

Lightly score steak on each side, then place in a shallow dish. Combine rest of ingredients; pour over steak. Refrigerate, covered, overnight. Let stand at room temperature for 2 hours before grilling.

Grill over hot coals, after brushing grill with little oil. Keep it medium rare. Best when charcoal grilled.