Ingredients

• 2  1-1/4-pound beef flank steaks
• 1  cup teriyaki sauce
• 1  cup pineapple juice
• 1/2  cup cooking oil
• 1/2  cup chopped onion
• 1  tablespoon bottled minced garlic
• 1-1/2  teaspoons dried rosemary, crushed
• 1  recipe Marsala Sauce (see recipe below)

Directions

1. Score flank steaks by making shallow cuts 1 inch apart diagonally across steaks. Repeat on other side of steaks. Place meat in a plastic bag. Set bag in a shallow dish.

2. In a bowl, combine teriyaki sauce, pineapple juice, oil, onion, garlic, and rosemary. Pour over meat in bag.

3. Seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

4. Remove meat from marinade and place on the unheated rack of a broiler pan. Discard marinade. Broil meat 3 inches from heat for 6 minutes. Turn and broil for 6 to 8 minutes more for medium-rare (145 degree F).

5. To serve, thinly slice meat diagonally across the grain. Serve with Marsala Sauce. Makes 8 servings.

Marsala Sauce: In a medium saucepan cook 1 cup sliced fresh mushrooms, 1 tablespoon finely chopped onion, and 1/2 teaspoon bottled minced garlic in 1 teaspoon olive oil until vegetables are tender. Add 1/2 cup dry Marsala wine or beef broth; bring to boiling. Cook, uncovered, about 5 minutes or until mixture is reduced to half (about 1/3 cup). Add 1 cup beef stock or beef broth and 1/4 cup tomato puree. Stir in one 1.2-ounce package demi-glace sauce mix*. Bring to boiling, stirring constantly. Boil gently for 1 minute, stirring occasionally. Makes about 1-3/4 cups.

*Note: Look for demi-glace sauce mix with other dry sauce mixes in the supermarket.