Maple and Soy-Glazed Flank Steak

Use an economical cut of meat by marinating it in a thick Asian marinade, which in this recipe is doubly delicious. Serve this barrel steak with a cold cucumber salad for a full dinner.
Preheat the broiler.Carefully pierce the steak on both sides. Place the steak and the next 6 ingredients (season with pepper) in a shallow dish; flip to coat. Marinate at room temperature for 20 minutes, turning occasionally.Remove the steak from the marinade, reserving the marinade. Place the steak on a baking sheet greased with cooking spray. Pour the marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat for 3 minutes or until a thick syrup consistency forms.Brush the steak with half the icing; bake for 5 minutes. Turn the steak over and brush with the remaining icing; bake for 5 minutes or until desired browning. Place the steak on a cutting board; let stand for 5 minutes. Slice the steak diagonally across the fibers in thin slices.