Asian London Broil

This is a bit of a take on Korean beef only instead of flank or skirt I’m using a top round London broil

I’m going the Asian route because who doesn’t like some Korean or Chinese inspired beef

I have around a 2 pound London broil here

I’m going to score the meat in a crisscross pattern to allow the marinade to penetrate better

Be sure not to cut to deeply

Repeat on the other side as well

Now for the marinade

We will need 1 cup of teriyaki sauce, 1/4 cup of soy sauce, 3 tablespoons of honey, 1 tablespoon of fish sauce, 1 tablespoon sesame oil and 1 grated garlic clove

Place all ingredients into a bowl and whisk together to incorporate

Place the meat in a resealable baggie, force out the air and seal

Massage the marinade into the meat and refrigerate for at least an hour, though overnight would be better

Once the meat has marinated, strain it into a sauce pan and set the meat aside to allow it to come up to room temperature

Bring the marinade to a boil, lower to a simmer and let it reduce by half, 15-20 minutes

I get my grill up to about 375 F on indirect heat, meaning the burners are on/off/on, so it is acting more like an oven

I start the meat off on the first side for about 5 minutes

Then turn the meat (not flip) and cook for another 4 minutes

Flip the meat and cook another 3 – 4 minutes or until a thermometer registers 150 F

Remove from the grill and let rest 10 minutes before slicing

Using a sharp knife slice the beef very thinly

I like to serve this drizzled with the cooked marinade and a sprinkle of scallions!

Enjoy!!!

Simply Sundays! ~ Asian London Broil

Servings: 6-8
Time: Prep 10 Min, Marinate 1 Hour to Overnight, Cook 15 Min
Difficulty: Easy
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Ingredients

2 pound top round London broil

1 cup of teriyaki sauce

1/4 cup of soy sauce

3 tablespoons of honey

1 tablespoon of fish sauce

1 tablespoon of sesame oil

1 grated garlic clove

Directions

Score the meat in a crisscross pattern to allow the marinade to penetrate better. Be sure not to cut to deeply. Repeat on the other side as well

In a bowl combine 1 cup of teriyaki sauce, 1/4 cup of soy sauce, 3 tablespoons of honey, 1 tablespoon of fish sauce, 1 tablespoon sesame oil and 1 grated garlic clove. Whisk together to incorporate. Place the meat in a resealable baggie, force out the air and seal. Massage the marinade into the meat and refrigerate for at least an hour, though overnight would be better

Once the meat has marinated strain it into a sauce pan, set the meat aside to allow it to come up to room temperature. Bring the marinade to a boil, lower to a simmer and let it reduce by half, 15-20 minutes

Get your grill up to about 375 F on indirect heat, meaning the burners are on/off/on, so it is acting more like an oven. Start the meat off on the first side for about 5 minutes. Then turn the meat (not flip) and cook for another 4 minutes. Flip the meat and cook another 3 – 4 minutes or until a thermometer registers 150 F

Remove from the grill and let rest 10 minutes before slicing. Using a sharp knife slice the beef very thinly. Serve drizzled with the cooked down marinade and sprinkled with some fresh scallions

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