Teriyaki Flank Steak

In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper.

Place steak in the bag, seal, and refrigerate 8 hours, or overnight.

Preheat an outdoor grill for medium-high heat.

Remove steaks from the bag, and discard marinade.

Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness.

The internal temperature should be at least 145 degrees F (63 degrees C) for rare.

Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.