"The belly rules the mind."--Spanish Proverb

Teriyaki Flank Steak of London Broil Recipe

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This recipe for Teriyaki Flank Steak of London Broil, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Haws
Added: Thursday, September 18, 2008


2/3 c. reduced-sodium teriyaki sauce
1/4 c. water
1/4 c. honey
1 Tbs. cider vinegar
1 3/4 tsp. ground ginger
1 1/2 tsp. grated orange peel
1/8 tsp. pepper
4 garlic cloves, minced
4 tsp. sesame oil
1 beef flank steak, about 1 1/2 lbs.
1 green onion, chopped

In a small bowl, combine first seven ingredients. Transfer 3/4 c. marinade to a large resealable bag; add garlic and sesame oil. Score surface of steak, making diamond shaped 1/4 inch deep; place in a bag. Seal and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Coat grill or broiling rack with nonstick cooking spray before starting to grill. Drain and discard marinade from steak. Grill (or broil) uncovered, over medium heat for at least 7-10 minutes on each side or until meat reaches desired doneness. (If broiling in the oven, broil on the lowest rack.) For medium-rare doneness, 145; for medium, reserved marinade. Let stand for 5 minutes; slice, thinly, across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion.

Note: May use this recipe for a London broil only when slicing, slice with the grain in very thin slices.




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