Ingredients :

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1/4 cup dry vermouth
1/2 cup soy sauce
2 tbl dark brown sugar
2 tbl vegetable oil
2 x cloves garlic crushed through a press
1/4 tsp freshly ground pepper
1 tsp rice vinegar
1 x 1 1/4- to 1 1/2-pound flank steak
bamboo skewers

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Method :

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* While this recipe was intended to be made on a grill pan -and it works fine that way - we also tried it on an outdoor grill on charcoal, which also works. To use it as a main dish, serve with hot cooked rice.
* In a small saucepan, combine vermouth, soy sauce and brown sugar. Bring to a boil and cook, stirring, until the sugar dissolves, 1 to 2 minutes. (Lower heat if needed to keep it from boiling over.) Remove from heat. Stir in the oil, garlic, pepper and vinegar. Transfer marinade to large bowl and let cool.
* Trim any excess fat and silvery membrane from the flank steak. Slice the meat crosswise on a diagonal into thin strips. In a medium bowl, toss the meat with the marinade. Refrigerate for at least 2 hours or up to 6 hours, stirring occasionally.
* About 30 minutes before cooking, cover bamboo skewers with water and let soak.
* Remove meat from marinade. Working over the bowl to catch the juices, thread the meat strips onto bamboo skewers, leaving about 3 inches of the blunt ends for handles.
* Place over hot coals, cover grill and grill about 2 minutes per side. (Don't overcook or beef will be tough.) Or heat a grill pan over medium heat until hot enough to make a drop of water sizzle. Place skewers on pan in batches if necessary. Grill, turning 2 or 3 times, until lightly browned and cooked through, about 3 to 4 minutes. Serve warm.
* Makes 18 to 24 appetizers.