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Best Teriyaki Marinade and Glaze for London Broil

I have found most teriyaki sauces to be either too sweet or too salty, I have used this recipe for 20 years and have always found it to be the perfect balance of both salty and sweet.

Best Teriyaki Marinade and Glaze for London Broil

5 from 1 vote
Recipe by Jennifer Course: Main CoursesCuisine: Asian, AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

300

kcal
Marinating Time

48

hours 

I have found most teriyaki sauces to be either too sweet or too salty, I have used this recipe for 20 years and have always found it to be the perfect balance of both salty and sweet.

Ingredients

  • Marinade
  • 1-1/2 cups pineapple juice, unsweetened

  • 1-1/2 cups water

  • 1 cup soy sauce

  • 3/4 cup brown sugar

  • 1-1/2 tsp granulated garlic (garlic powder)

  • 1 tsp ground ginger

  • 1/2 tsp granulated onion (onion powder)

  • 1/2 tsp Lawry’s Seasoned Salt

  • 1/4 tsp white pepper

  • Glaze
  • 1-1/2 cups reserved marinade

  • 1 tbsp corn starch

  • 1 tbsp cold water

  • Meat
  • 3-4 lbs London Broil (thick cut top round)

  • fresh ground black pepper

Directions

  • Add all marinade ingredients to a sauce pan, and bring to a boil.
  • Let mixture cool before marinating steak.
  • Reserve 1-1/2 cups of the marinade, place in a container and refrigerate until needed.
  • Pierce the steak on both sides with a fork (all over).
  • Sprinkle steak generously with fresh ground black pepper.
  • Place steak in a gallon sized resealable plastic bag and pour the remaining marinade over the steak.
  • Seal bag and place in a glass baking dish (in case of leaking).
  • Turn the steak over to ensure it is coated well.
  • Refrigerate the steak for 48 hours, turning the steak 2-3 times during the marinating process.
  • When you’re ready to cook the steak, remove it from the marinade, and blot it dry with paper towels.
  • Allow the steak to sit at room temperature for 30 minutes.
  • Preheat your grill on high for approximately 5 minutes.
  • Place the steak on the grill and reduce heat to medium-high.
  • Cook steak to desired doneness, flipping every 4 minutes.
  • For rare, allow approximately 10 minutes, 15 minutes for medium rare, and 20 minutes for medium.
  • Glaze
  • Heat reserved 1-1/2 cups of the marinade on medium-high and bring to a boil.
  • Blend the water and corn starch in a small bowl.
  • When the marinade reaches a boil, add the slurry to it and bring back to a boil.
  • Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  • Serving
  • Place steak on cutting board and let rest for 5-10 minutes.
  • Cut the steak into thin slices, cutting against the grain.
  • Lay the steak slices on a plate and spoon the glaze lightly over the meat, enjoy!

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