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London Broil with Marsala Sauce
Marinate: 4 hrs to 24 hrs
Broil: 12 mins to 14 mins
Ingredients
- 2 1 1/4 pounds beef flank steaks
- 1 cup teriyaki sauce
- 1 cup pineapple juice
- 1/2 cup cooking oil
- 1/2 cup chopped onion
- 1 tablespoon bottled minced garlic
- 1 1/2 teaspoons dried rosemary, crushed
- 1 recipe Marsala Sauce (see recipe below)
Directions
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.
Ingredients
- 1 cup sliced fresh mushrooms
- 1 tablespoon finely chopped onion
- 1/2 teaspoon bottled minced garlic
- 1 teaspoon olive oil
- 1/2 cup dry marsala wine or beef broth
- 1 cup beef stock or beef broth
- 1/4 cup tomato puree
- 1 1.2 ounce package demi-glace sauce mix
Directions
Marsala Sauce:In a medium saucepan cook mushrooms, onion, and garlic in olive oil until vegetables are tender. Add Marsala wine; bring to boiling. Cook, uncovered, about 5 minutes or until mixture is reduced to half (about 1/3 cup). Add beef stock and tomato puree. Stir in demi-glace sauce mix*. Bring to boiling, stirring constantly. Boil gently for 1 minute, stirring occasionally. Makes about 1-3/4 cups.
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Note:
*
Look for demi-glace sauce mix with other dry sauce mixes in the supermarket.
