Pacific Rim Glazed Flank Steak

1 beef flank steak (approx. 1-1/2 to 2 lbs.)
orange slices and rosemary sprigs
Marinade:
1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup honey
1/3 cup fresh orange juice
1 Tbsp. chopped fresh rosemary
1 Tbsp. dark sesame oil
1 large clove garlic, crushed
pepper

In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve 3/4 cup for basting.

With sharp knife, lightly score both sides of beef steak in a crisscross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once.

Place remaining basting marinade in small saucepan; place on grid of grill and bring to a boil. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs.

Makes 4-6 servings