2 pounds TMZ Farm flank steak
2 tablespoons oil, to brown flank steak
6 slices pineapple rings in juice
RESERVE 1/2 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 tablespoon sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire Sauce kosher salt and freshly
ground pepper to taste

DIRECTIONS
1) Roll and tie flank steak, tie and cut into six pieces. In a heavy botom skillet, brown the flank steak in oil until brown on all sides. Place into a 4-quart Slow Cooker, top with pineapple rings.
2) In a mixing bowl, combine the remaining ingredients and mix well. Pour over the flank steaks. Cover and cook on low for 8 hours.