Trim fat from steak and place in a large shallow dish

Combine pineapple juice, sherry, soy sauce, garlic, mustard, ginger and curry powder

Divide mixture in half

Cover and chill half and pour remaining half over steak

Cover and refrigerate for 24 hours, turning occasionally. Remove steak from marinade and discard marinade

Rotate steak in the Flat Standard Basket for 25 minutes or until cooked to desired doneness. Meanwhile, pour reserved marinade in a small saucepan and bring to a boil

Keep warm

Place cooked steak in a clean shallow dish and pour on the marinade

Let stand 5 minutes

Slice steak diagonally across grain into 1/4-inch thick slices and serve with juices.