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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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