Ingredients

• 1/4 cup teriyaki sauce
• 4 garlic cloves, finely chopped
• 2 teaspoons red wine vinegar
• 2 teaspoons Worcestershire sauce
• 1/8 teaspoon hot sauce (liquid)
• 15 ounces beef flank steak, trimmed of all visible fat
• 2 teaspoons cornstarch
• 1 cup beef broth
• 4 teaspoons margarine
• 1/2 cup finely chopped onion
• 6 tablespoons whiskey
• 2 teaspoons dijon-style mustard
• 2 teaspoons chopped parsley
• 1/8 teaspoon pepper

Instructions

1. Combine teriyaki sauce, 1-1/2 t. chopped garlic, vinegar, Worcestershire and pepper sauce in medium-size non-aluminum bowl. Add steak and turn several times to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight.

2. Preheat broiler or grill.

3. Prepare sauce: Stir together cornstarch and broth in glass liquid measure until combined. Heat margarine in small saucepan over medium heat until bubbly. Add onion and remaining chopped garlic; cook 2 minutes or until onion begins to soften. Remove from heat.

4. Carefully add whiskey and mustard; stir to combine. Return pan to heat and bring to boiling. Cook 3 to 4 minutes or until reduced by about half. Re-stir cornstarch mixture and add to saucepan along with parsley and pepper; stir to combine. Return to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally. Cover saucepan and keep warm while cooking beef.

5. For broiling: Place steak on broiler rack; discard marinade. For rare beef, broil 5 inches from heat for about 8 minutes, turning meat halfway through.

6. For grilling: Place meat on a grill over medium-high heat. Grill steak for 5-8 minutes on each side.

7. Let meat stand 5 minutes. Slice across grain. Serve with sauce.