Instructions: 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. (Dont 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.

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