Teriyaki London Broil (Flank Steak)

Have you ever been asked what you would have for your very last meal?  You know, if you only have one more time left to eat in this world, what would it be? Would it be quinoa? Brussels Sprouts? A nice green salad?  Um, for most of us, that would be a big ol' NO ma'am.  For a long time my answer probably would have been BBQ baby back ribs.  But upon recent reflection, I have a totally new and improved answer, and I am pretty sure from now on it's going to be this:

Mmm, can you smell it?  It smells a bit like heaven... well if heaven was made of seared meat (which I sincerely hope it is).  Not only is this of picture of my new favorite Teriyaki London Broil there, in all it's glory, but along side is an herb and butter rice, tender steamed artichokes with home made garlic butter, and a tangy fresh fruit salad.  I won't even tease you with what we have for dessert (ok I WILL)... but I warned you, you asked for it... for dessert we had razzleberry pie with vanilla icecream.

There.  Done.  I have given you the perfect meal. Sigh.  It was soooo nice.  This by the way, was the meal we had for mother's day this year.  So delicious and "da bomb diggity", as the kids are saying now a days.  Ok so now onto the London Broil recipe.  You are going to pinch yourself when I tell you it is only two ingredients.  
TWO. INGREDIENTS.  I'm going to let that sink in.

First thing you do is grab a flank steak, skirt steak, London Broil... whatever you want to call it, and try to find them on sale or a 2 for 1 sale and stock up.  Once you have your desired meat poke it gingerly on both sides with a fork.  Place it in a zip lock bag and add, what I'd like to call, "Magic Sauce", aka Yoshida's Original Gourmet Marinade and Cooking Sauce. Do yourself a favor and get it in vat-sized tubs at your local Costco.  This stuff is awesome with any meat, especially chicken, veggies, and BEEF.

Shake it up to get all the spices floating happily throughout the jug and then pour a bunch of sauce into the bag to marinate.  The best thing is to marinate for a few hours before you want to grill.  My mom says you don't want to marinate overnight.  I'm not sure why, but she's an awesome cook and I don't question her.  Will it explode?  Will it disintegrate? I'm not sure, but I am not about to experiment with my new favorite meat. Be sure to push all the air out of the zip lock so the marinate is touching the meat at all times, then store in the fridge for the allotted time.

When you are about to grill, take it out of the fridge and let it come up to room temperature.  Also discard the marinade. This part I leave for my hubby, the grill master, but I understand you want to cook it on a medium high heat to sear in the meaty goodness.  How long depends on how you like your meat cooked.  For medium rare I read it's like 5 minutes a side.  For medium probably 6-8 minutes a side depended on the thickness of the meat. My mom loves to bring it in, let it rest, slice it up (on the bias click here if you need to know more about that because otherwise it could turn into fibrous shoe strings and not a slab o' tasty tender meat) and put it in a 9x13 pan where she pours more sauce over it.  She then puts it in a warm oven to heat the sauce up with the meat.  You could also just heat up some extra sauce on the side and pour over the meat on each plate.

 
And there you have it, a delicious hunk of meat.  The Yoshida's Gourmet sauce has a lovely warm teriyaki flavor that really makes a nice glaze or "bark" on the outside of the meat.  It's sweet with a hint of spicy and absolutely out of this world.  Here is the recipe if you need it one more time:

Flank Steak
Yoshida's Gourment Marinade and Cooking Sauce
Fork, Zip lock Bag, Grill

Poke holes in steak.  Place in Zip Lock Bag.  Pour in Sauce to Marinate
Grill according to your meat preferred doneness time.  So easy, it hurts!

Enjoy!