4 lb. lean flank steak, well trimmed
1/4 c. grainy-style Dijon mustard
2 Tbsp. lime juice
1 1/2 Tbsp. reduced-sodium soy sauce
1 Tbsp. hoisin sauce
1 tsp. Worcestershire sauce
1 tsp. finely minced garlic
1 tsp. finely minced fresh ginger
freshly ground pepper to taste

Place the steak in a large glass or ceramic dish. In a medium bowl, whisk the remaining ingredients together. Pour over the meat; coat both sides. Cover and allow to marinate at room temperature for 1 hour or in the refrigerator for 2 to 3 hours. Preheat an outdoor grill or a broiler. Remove the steak from the marinade and grill for 5 minutes on each side or until cooked to the desired doneness, basting occasionally with the marinade. Serve immediately, sliced on the bias. Serves 8.