In a small bowl, combine the teriyaki sauce, water, honey, cider vinegar, ginger, orange peel and pepper. Transfer 3/4 cup marinade to a large re-sealable plastic bag; add garlic and sesame oil.

Score surface of flank steak, making diamond shapes 1/4 –inch deep; place in bag with marinade. Seal and turn to coat; refrigerate overnight.

Cover and refrigerate remaining marinade for basting (you will use 3 Tbls for basting and the rest to pour over beef when done).

Coat grill with nonstick cooking spray before starting grill (or grill on non-stick foil). Drain marinade from steak.

Grill, over medium heat for 7-10 minutes on each side or until meat reaches desired doneness, basting occasionally with 3 Tbls. of the reserved marinade.

Let stand 5-10 minutes, covered with foil. To serve, slice thinly across the grain.

Heat remaining marinade and green onions. Serve over beef.