Bill's Teriyaki Steak

This is my father-in-law's famous recipe. It's the dish everyone wants when we visit him (in addition to his creme brulee!).
I've always been a bit intimidated by cooking steak, and as a result, I've not done it very much. But these little steak strips are pretty easy and cook quickly. Bill uses an outdoor grill. I use my grill pan. Both work well.

Bill's Teriyaki Steak

• 1 1/2 to 2 pounds of flank steak or less
  
• 1 can beef broth or consume
• 1/3 cup soy sauce
• 2 tablespoons honey
• 3 tablespoons lime juice
• 1 clove garlic, crushed (or equivalent amount of garlic salt)
• 1 bunch scallions, sliced about 1/2 inch
• 1/2 teaspoon seasoned salt
  

Slice meat diagonally into 1” thick strips.
Mix remaining ingredients well. Marinate the steak in a dish or zip-lock bag in the refrigerator. (He never told me how long to marinate. I like to do it a few hours to be sure the meat is really flavorful. Make this mid-morning and let it sit in the fridge til you're ready to grill.)

Spray grill with cooking spray. Cook steaks 3 to 4 minutes on each side or to desired doneness. Check one of them; thin ones and ends will be more done than middle sections and larger ones.

Here I have served it with tabbouleh salad and sauteed zucchini.