1/4 c. low sodium teriyaki sauce
1 tbsp. red wine vinegar
2 tsp. low sodium Worcestershire sauce
2 tsp. minced garlic
1/8 tsp. hot red pepper sauce
1 (15 oz.) boneless, lean flank steak

SHERRY SAUCE:

1 tbsp. plus 1 tsp. reduced calorie tub butter
1/4 c. finely chopped onion
2 oz. dry sherry
2 tsp. dijon mustard
2 tsp. cornstarch
1 tbsp. chopped fresh parsley
1 c. low sodium beef broth

Marinate steak for at least 8 hours or overnight, turning steak occasionally. Spray broiler pan or grill rack with non-stick cooking spray. Remove steak from marinade; reserve marinade. Broil or grill steak, 12-15 minutes, or until done to taste, turning once and brushing evenly with reserved marinade.

To prepare sauce: In small saucepan, melt butter over medium heat. Add onion; cook 2-3 minutes or until tender. Stir in sherry and mustard; cook 2 minutes or until liquid is reduced by half. In a small bowl, mix cornstarch with 2 tablespoons of the broth. Stir until smooth; add remaining broth. Add broth mixture and parsley to saucepan. Bring to a boil. Reduce heat to low and simmer 1 minute or until sauce thickens slightly, stirring constantly.

To serve, thinly slice steak across the grain; pass Sherry Sauce separately. Serves 4, each serving = 278 calories.