|Teriyaki Marinated London Broil
|You will need one London Broil Steak (Approximately 3 ½ lbs.)
Spray Oil (Pam) for cooking steak
|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
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.
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.
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.