This delicious dish is perfect for the grill or indoors on your broiler pan.
The perfect protein of choice is my favorite cut of meat, flank steak. I prefer 2- to 2-1/2-pound steaks with nice marbling and grain running through the meat. You can use thick cuts of round or chuck steak, but flank steak will always give you the best cut and flavor.
As for the teriyaki marinade, I suggest using your favorite recipe or purchasing one off the store shelf.
Make sure to marinate at least for 4 hours, preferably overnight. Remove from marinade before cooking, and discard marinade.
If you are looking for an easy marinade, please use this as a base, and feel free to add or change as you wish.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Teriyaki London Broil
2- to 2 1/2-pound flank steak
3 cups lite soy sauce
5 ounces canola oil
4 ounces sherry
1 small onion, minced
1 tablespoon brown sugar
2 teaspoon minced ginger
2 cloves crushed garlic
Be sure to trim off all fat of the steak and connective tissue that surrounds the meat. Set aside.
Blend together all the ingredients but the meat. Place mixture and steak into Ziploc bag or a marinating pan. This marinade is good for about 10 pounds of meat.
Once done marinating remove meat from the pan or bag. Place in a preheated grill. Throw away the marinade.
Grill on high heat 3 to 5 minutes on each side, until well browned but medium rare inside.
Remove from the grill and let rest for 10 minutes before slicing. Slice the meat very thin on a sharp angle against the grain.