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 pineapple rings.

In a mixing bowl, combine the remaining ingredients and mix well. Pour over the flank steaks.

Cover and cook on low for 8 hours.