- 8
Ingredients
- 2 * 2 1-1/4-pound beef flank steaks
- 1 * 1 cup teriyaki sauce
- 1 * 1 cup pineapple juice
- 1/2 * 1/2 cup cooking oil
- 1/2 * 1/2 cup chopped onion
- 1 * 1 tablespoon bottled minced garlic
- 1-1/2 * 1-1/2 teaspoons dried rosemary, crushed
- 1 * 1 recipe Marsala Sauce (see recipe below)
Preparation
Step 1
1. Score flank steaks by making shallow cuts 1 inch apart diagonally across steaks. Repeat on other side of steaks. Place meat in a plastic bag. Set bag in a shallow dish.
2. In a bowl, combine teriyaki sauce, pineapple juice, oil, onion, garlic, and rosemary. Pour over meat in bag.
3. Seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
4. Remove meat from marinade and place on the unheated rack of a broiler pan. Discard marinade. Broil meat 3 inches from heat for 6 minutes. Turn and broil for 6 to 8 minutes more for medium-rare (145 degree F).
5. To serve, thinly slice meat diagonally across the grain. Serve with Marsala Sauce. Makes 8 servings.
Marsala Sauce: In a medium saucepan cook 1 cup sliced fresh mushrooms, 1 tablespoon finely chopped onion, and 1/2 teaspoon bottled minced garlic in 1 teaspoon olive oil until vegetables are tender. Add 1/2 cup dry Marsala wine or beef broth; bring to boiling. Cook, uncovered, about 5 minutes or until mixture is reduced to half (about 1/3 cup). Add 1 cup beef stock or beef broth and 1/4 cup tomato puree. Stir in one 1.2-ounce package demi-glace sauce mix*. Bring to boiling, stirring constantly. Boil gently for 1 minute, stirring occasionally. Makes about 1-3/4 cups.
*Note: Look for demi-glace sauce mix with other dry sauce mixes in the supermarket.
London Broil with Marsala Sauce