Marinated London Broil or Rib Eye

By Lsweetnell

With a large London Broil, I cut it in half and before marinating I puncture all over with a meat tenderizer or a fork.

A large two inch thick London Broil can serve 8-10 people

You could use just about any steak

I always double the recipe for a large London Broil

Ingredients

• 2 Rib eye steaks, thick cut (or London Broil)
• 2 Garlic cloves (or one tsp garlic powder (not garlic salt)
• 2 tsp Ginger, crushed, or 1 tsp ground ginger
• 1 tsp onion powder
• 1 cup Soy sauce, low sodium
• 1/2 cup Brown sugar (or you could use 2 tbs corn syrup)
• 1/3 cup Apple cider vinegar
• 2 spring onions sliced thinly, mostly white part
• 6 oz Pineapple juice
• 1 tbs sesame seeds

Details

Adapted from pinterest.com

Preparation

Step 1

Add all ingredients except steak to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it’s cooled, or to speed up the process, cover and place it in the fridge until it’s cool.

Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. (Or even overnight, turning at least once.

20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.

Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes.

Put remaining marinade into a small sauce pot, meanwhile while sauce is heating add a tbsp cornstarch to a 1/3 cup water, bring sauce to a boil, add the cornstarch mixture and stir as it boils for one minute, no more. This will cook the steak juices and make a great sauce. Serve on the side with the steak