Teriyaki-Style London Broil
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 1/8 cup sherry
- 1/4 cup minced onion
- 1 tsp chopped fresh ginger
- 1 clove garlic, crushed
- 1 tsp black pepper
Trim all excess fat and connective tissue from the beef flank
Gather all ingredients and prepare contents of marinade by chopping, crushing, or measuring out needed amounts.
Combine marinade in the bag and seal. Turn several times to cover it completely with the marinade.
Refrigerate at least 4 hours, or preferably overnight.
Remove the meat from the marinade and place on a broiler pan or grill.
Broil at high heat for about 3-5 minutes on each side.
Remove broiler pan from oven.
Cover loosely with foil to enhance carry-over cooking. Let stand for 2 minutes.
Place meat on flat surface, such as a cutting board.
Using a sharp knife, slice the meat very thin on an angle against the grain.
Serve immediately and enjoy!
- Do Not broil on foil! you need to allow fat to drain away from meat. Fat could ignite otherwise. Use broiler pans and place unit 4 inches away from heat source.
- Use tongs to turn meat. If pierced with a fork, juices are lost.
- Cutting against the grain will break up the connective tissue further, creating a more tender product.