Instructions: In a medium shallow dish, combine teriyaki marinade, onion, honey, orange juice, oil, garlic and pepper to taste; whisk until blended. Remove; reserve 1 cup for basting.

With sharp knife, lightly score both sides of flank steak in a crisscross pattern. Place steak in marinade dish, turning to coat. Cover with plastic wrap 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 from medium rare to medium doneness, basting occasionally with reserved 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.

NOTES : This "Best of Beef" recipe won the $25,000 grand prize in the 1997 National Beef Cook-Off for Chris Freymuller of Salt Lake City, Utah.

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