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1 lb. flank steak
1/2 cup hoisin sauce
3 Tbsp. fresh orange juice
3 Tbsp. sherry
2 Tbsp. grated peeled fresh ginger
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 Tbsp. dark sesame oil
1-1/2 tsp. freshly ground black pepper
Cooking spray
Trim fat from the steak. Combine hoisin sauce and the next 7 ingredients (sauce through pepper) in a 2 cup glass measure, reserving 3/4 cup. Pour remaining hoisin sauce into a zip-top plastic bag. Add steak to bag, seal. Marinate in refrigerator 4 to 8 hours. Remove steak from bag, discarding marinade. Prepare grill. Place steak on grill rack coated with cooking spray, grill steak 8 minutes on each side or until degree of doneness, basting frequently with reserved marinade. Let stand 3 minutes. Cut steak diagonally across grin into thin slices.
Yield 4 servings
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