Friday, September 11, 2009

LONDON BROIL TERIYAKI


I don't normally buy London broil (or flank steak) but this was part of the grass-fed beef I purchased from Date Creek Ranch. (For some reason the meat in the photo looks rare and it wasn't).

What I can't figure out is how to make it less chewy. So if you have any good ideas, leave me a comment.

But this sauce is easy and good and you probably have all of the ingredients in your pantry.

2 lbs. London broil (or flank steak), cut 1 to 1 1/2 inch thick
1/2 c. soy sauce
3 tbsp. honey
2 tsp. fresh ginger, minced
3 tbsp. oil
2 cloves garlic, minced

Score both sides of meat in a diamond pattern. Place in shallow glass dish. Marinade may be combined in food processor or with a whisk in a bowl. Pour marinade over meat. Cover and refrigerate 6 hours or overnight. Broil or grill 5 minutes per side for rare, 7 minutes per side for medium and about 9 minutes per side for well done. Slice thinly across the grain of the meat. Boil remaining marinade for 1 minute and pass with the steak.

2 comments:

  1. mmmmmmmm Yummmmmy. I love teriyaki!

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  2. DANG! I just barbequed my London Broil as usual since it was such a great deal last week. I wish I had waited a couple of days longer. This looks great!

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