Put all ingredients except the steak in a rectangular Pyrex baking dish. Stir until all ingredients are well mixed. In a skillet sear the steak in a small amount of cooking oil. Transfer the steak to the marinade dish.

Cover with plastic wrap and put in the fridge for about one hour. Pierce the meat with a fork. Turn the meat over once during this process. Recover and place back into the fridge for about 2 hours. You need not be exact - this is not Auntie Rivka's chemistry class. Remove the steak from the marinade, and broil or barbecue the steak until it is done.

Place the steak on a cutting board and with a VERY SHARP knife cut the steak into strips no more than 1/4 inch thick. It is best to cut the meat across the grain. Makes a lovely sweet meat dish.