Sprinkle the flank steak with cane sugar and salt, then marinate with teriyaki sauce and massage in gently. Let it steep in the refrigerator for 2 to 3 hours and then let it rest for 30 minutes at room temperature.
Grill the flank steak for about 2 minutes with the lid closed, turn 45 degrees for a diamond pattern and continue to grill for about 2 minutes with the lid closed. Grill the back of the steak in the same way.
Return the grilled steak to the teriyaki sauce and create an indirect zone on the grill. Place a roasting basket in the middle of the grill, place the steak in it and close the lid. After 10 to 15 minutes, remove the steak and let it rest briefly.
Cut the steak into fine slices against the fibers.
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