Asian Flank Steak
2 pounds flank steak
2 tablespoons oil, to brown flank steak
6 slices pineapple rings in juice, reserve 1/2 cup of juice
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 tablespoon sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire Sauce
kosher salt and freshly ground pepper to taste
Roll and tie flank steak, tie and cut into six pieces.
In a heavy bottom skillet, brown the flank
steak in oil until brown on all sides.
Place into a 4 quart Slow Cooker, top with
In a mixing bowl, combine the remaining
ingredients and mix well. Pour over the flank steaks.
Cover and cook on low for 8 hours.