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The Brass Grill's London Broil

1 C. soy sauce
2 1/2 C. teriyaki sauce
1 (16-oz.) bottle Coca-Cola
2 garlic cloves, minced
1/4 C. chopped scallion
1/4 C. diced gingerroot
2 fresh jalapenos, sliced
1 t. crushed red pepper
1 flank steak, about 2 lbs.

In a large nonreactive container, combine soy sauce, teriyaki sauce, Coca-Cola, garlic, scallion, gingerroot, jalapenos and red pepper, and stir to combine.

Add flank steak, and turn to cover thoroughly with marinade. Cover and refrigerate for at least 4 hours, or up to overnight.

One hour before cooking, remove steak from refrigerator to allow it to come to room temperature.

Prepare charcoal or gas grill for direct heat cooking, or preheat broiler. With your hands, brush steak to remove any solid marinade ingredients that have stuck to the meat. Grill to desired degree of doneness, 4 to 5 minutes per side for rare or 5 to 6 minutes for medium-rare (further cooking will toughen this lean cut). Allow steak to rest for 10 minutes before slicing very thinly across the grain.

While flank steak is cooking and resting, place marinade in a saute pan over high heat. Bring to a boil and cook for 3 minutes or so. Reduce to a simmer and keep warm until serving. This sauce is very liquid but intense in flavor, so use sparingly.

Makes 6 servings.

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