2 pounds flank steak
2 tablespoons oil, to brown flank steak
6 slices pineapple rings in juice, reserve 1/2 cup of juice
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 tablespoon sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire Sauce
kosher salt and freshly ground pepper to taste
Roll and tie flank steak, tie and cut into six pieces. In a heavy bottom skillet, brown the flank steak in oil until brown on all sides. Place into a 4 quart Slow Cooker, top with pineapple rings. In a mixing bowl, combine the remaining ingredients and mix well. Pour over the flank steaks. Cover and cook on low for 8 hours.
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