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 a large shallow dish or zip-top heavy-duty plastic bag.

Combine oil and remaining ingredients, stirring well. Pour over steak. Cover or seal; marinate in refrigerator 8 hours, turning occasionally.

Drain steak, reserving marinade. Grill, covered, over medium coals (300 to 400 degrees) 6 to 8 minutes on each side or to desired degree of doneness, basting twice with marinade. Discard remaining marinade. To serve, slice steak across the grain into thin slices. Yield: 6 servings.

Note: Steak may be grilled ahead of time and served cold.