Maple Soy Glazed Flank Steak

Oh my goodness! Tried this one last night and had to post immediately, if not sooner. YUM. My husband said, "This is the best new recipe you've tried in ages." Nice sweet-spicy flavor, really different. The trick, by the way, is to make sure to use pure maple syrup (I found a small thing of it for $2.50 in my grocery store) rather than pancake syrup. It'll turn out much better. Since the servings on this aren't very big, though, you need to serve this with a vegetable, be aware.

• 1 (1-pound) flank steak, trimmed
• 1/4 cup less-sodium soy sauce
• 3 tablespoons maple syrup
• 2 tablespoons sake or dry sherry
• 2 teaspoons dark sesame oil
• 1 teaspoon Sriracha (Asian hot chile sauce)
• 1/8 teaspoon freshly ground black pepper
• Cooking spray

1. Preheat broiler.

2. Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.

3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Yield: 4 servings, 5 points each