1 cup soy sauce
¼ cup olive oil
¼ cup apricot jam
4 tsp. cornstarch
¼ tsp. pepper
1 tsp. minced garlic
2 lbs. London Broil steak or top round ( no bigger than 1¼ inches thick)
Preheat grill using medium setting. In small saucepan, combine soy sauce, oil, apricot jam, cornstarch, pepper and garlic. Stir to blend, then bring to a boil over medium heat, stirring constantly. Remove from heat. Brush the steak with teriyaki sauce. Grill the steak, turning once and brushing the second side with the teriyaki sauce. Cook five to seven minutes per side for rare, eight to 10 minutes per side for medium rare and 11 to 13 minutes per side for well done.
4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard
MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade
COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.
Drain marinade from meat. Reserve marinade up to two weeks if needed.
Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.
Transfer the steak to a cutting board and let rest for 5 minutes.
Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.
