1 (1 1/2-pound) top round steak
1 cup teriyaki marinade (see recipe, located here)
Partially freeze the steak to make slicing easier. Cut the meat, across the grain, into slices 1/8-inch thick. Place the slices in a zippered storage bag and add 1/2 cup of marinade. Seal and refrigerate for several hours or overnight.
Remove the meat from the marinade and drain. Prepare the grill for medium-high direct cooking. Brush the steak strips with marinade and grill, 2 to 3 inches from heat, for 1 minute. Turn and cook 1 minute longer. Serve with reserved warmed marinade.