Instructions: Combine wine, sherry, sesame oil, soy sauce, vinegar, ginger, and garlic. Place beef flank steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.

Cut peppers in half lengthwise; remove seeds and reserve peppers. Remove steak from marinade; reserve marinade. Place steak and pepper halves on grid over medium coals. Grill 12 to 15 minutes, turning once and brushing with marinade before turning. Doneness of steak will be rare (140 degrees) to medium (160 degrees). Carve steak diagonally across the grain into thin slices. Serve with grilled peppers.

A beef flank steak will yield 4 (3-ounce) cooked trimmed servings per pound; allow 1 pepper half per serving.

Beef flank steak may also be cooked in covered cooker. Decrease cooking time to 10 to 12 minutes for rare to medium.

Comments: A sesame-ginger marinade complements the flavor of the beef; red, yellow or green peppers grilled alongside make a colorful accompaniment. Leftover beef steak and peppers can be made into a second meal of "Spicy Sesame Beef Salad" (recipe included in this collection).

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