Grilled Teriyaki Flank Steak

Combine wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper in a large resealable plastic bag. Add the steak to the marinade mixture, seal the bag, and refrigerate for an extended period of time, ideally 8 hours or overnight.\nPrepare the grill by preheating it to a medium-high heat setting. Once heated, carefully remove the steaks from their marinade bag and discard the used marinade.\nPlace the steaks on the grill, cooking them for 6 to 8 minutes per side until they reach your preferred level of doneness. Use a food thermometer to ensure the internal temperature reaches at least 145 degrees Fahrenheit (63 degrees Celsius) for a rare steak.\nAfter cooking, allow the steaks to rest for about 5 minutes before slicing them against the grain and serving.