| Teriyaki Marinated London Broil with Glaze |
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| You will need one London Broil Steak (Approximately 3 ½ lbs.) Spray Oil (Pam) for cooking steak |
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| For Glaze: |
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| Marinate steak 18 hours minimum, 24 hours preferably and up to 48 hours for a heavy marinade taste. Add all ingredients except the 1-Tablespoon of water and cornstarch into a saucepan and bring them to a boil. Let mixture cool before marinating steak. Reserve 1-½ cups of the marinade to make the glaze. Pierce steak on both sides with a fork all over (this allows the marinade to enter the meat more easily). Place the steak in a plastic marinade pan (or glass baking dish). Pour the marinade (less the amount reserved for the glaze) over the steak then turn the steak over to ensure it is coated well. Refrigerate the steak the desired amount of time, turning two to three times during the marinating process. When the steak is ready to cook, pre-heat the grill on high for approximately 10 minutes. Remove the steak from the marinade to drain. When the grill is good and hot, spray the steak with oil and place it on the grill. Reduce the heat to medium and cook to desired doneness turning several times. For rare, allow approximately 10 minutes, 15 minutes for medium-rare and 20 minutes for medium. For Glaze: Heat reserved 1 ½ cup of the marinade on high and bring to a boil. Blend the water and cornstarch into a small bowl. When the teriyaki reaches a boil add cornstarch and water mixture (slurry) to it and bring back to a boil. Reduce the heat and simmer 5 more minutes stirring occasionally. To Serve: Place steak on cutting board and let rest about 5 minutes covered with foil. When you do this it allows the juices to centralize in the meat and not just run out when you cut into the steak. Cut the steak into thin slices cutting across the grain, as this makes the meat more tender. Layer the steak slices on the plate and spoon or ladle the glaze lightly over steak or serve separately. |
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| 1 Tbsp |
Water |
| 1 Tbsp |
Cornstarch |