Teriyaki Broil Recipe
Ingredients
| Teriyaki sauce | 1 Bottle (1l) | |
| Green onions | 2 , sliced | |
| Garlic | 1 Clove (5gm), pressed | |
| Honey | 1 Tablespoon | |
| Flank steak | 2 Pound | |
| Mushrooms | 1 Pint | |
| Cherry tomatoes | 1 Pint |
Directions
Combine teriyaki sauce, green onions, garlic and honey in Classic 2-Qt Batter Bowl.
Reserve 1/2 cup of the marinade and refrigerate.
Place flank steak in a zip-top storage bag and pour remaining marinade over meat.
Seal bag and refrigerate 4 hours or overnight.
Remove meat from marinade and place on broiler pan.
Discard marinade in bag.
Broil steak 4 inches from heat, turning once with Bar-B-Tongs and brushing other side with some of the reserved marinade, 8 to 10 minutes per side for medium-rare to medium.
Meanwhile, thread mushrooms and tomatoes onto skewers.
About 4 minutes before steak is done, brush vegetables with more of the remaining marinade and broil 4 minutes, turning once.
Cut steak across grain into thin slices, using Hold 'N Slice to secure meat while carving.
Serve with skewered vegetables.
Bring any remaining marinade to a boil and serve alongside steak.
Reserve 1/2 cup of the marinade and refrigerate.
Place flank steak in a zip-top storage bag and pour remaining marinade over meat.
Seal bag and refrigerate 4 hours or overnight.
Remove meat from marinade and place on broiler pan.
Discard marinade in bag.
Broil steak 4 inches from heat, turning once with Bar-B-Tongs and brushing other side with some of the reserved marinade, 8 to 10 minutes per side for medium-rare to medium.
Meanwhile, thread mushrooms and tomatoes onto skewers.
About 4 minutes before steak is done, brush vegetables with more of the remaining marinade and broil 4 minutes, turning once.
Cut steak across grain into thin slices, using Hold 'N Slice to secure meat while carving.
Serve with skewered vegetables.
Bring any remaining marinade to a boil and serve alongside steak.
Chef
