Preparation

Flatten steaks to 1/2-in. thickness. Cut into serving-size pieces; set aside. Place flour in a large resealable plastic bag. In a shallow bowl, combine eggs, milk, salt and pepper.
Place bread crumbs in another shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
In a large skillet over medium-high heat, cook steaks in oil for 2-3 minutes on each side or until golden brown and cooked to desired doneness.

1 well-trimmed beef steak, (approx. 2 pounds)

Marinade:

3/4 cup prepared teriyaki sauce

2 tablespoons dry sherry

1 tablespoon finely chopped fresh ginger

Preparation

In Small bowl, combine marinade ingredients; mix well. Place steak and marinade in plastic bag, truning to coat. Close bag securely and merinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; grill, covered, 25 to 28 minutes for medium rare doneness, truning occasionally. Carve steak cross wise into thin slices.

Tip: Beef can be marinated in a plastic bag, glass utility dish or other non-reactive container. Acidic ingredients and alcohol react with some metals, such as aluminum and iron, to discolor food and impart a metallic flavor. Choose a container in which the beef fits snugly and lies flat

Cooking and Prep 35 minuties, Marinating time 6 to 8 hours or overnight