No story today. Just reporting the results of an experiment to produce a wow recipe on the cheap. Using flat iron steaks, tenderized with a jaccard, and a simplified variation of a Korean Bulgogi sauce, I think I've done it. My tasters gave this a 'New York Deli Owner' review (that's the equivalent of two thumbs up around here), so I feel secure in passing it on to you. The Japanese-style potatoes are from Just Hungry and they are a perfect accompaniment to the London Broil. The steaks can, of course, be grilled stovetop or broiled.
Asian-Style London Broil
1 large (1-1/2 to 2 pound) flat iron or flank steak
1 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup light or golden brown sugar
1/2 cup soy sauce
1 teaspoon Sriracha or other Asian-style hot sauce
1 tablespoon dark sesame oil
1) Pierce both sides of meat at 1/4-inch intervals with a jaccard or meat fork. Season with salt and pepper. Set aside.
2) Combine sugar, soy sauce, Sriracha and sesame oil in a saucepan. Bring to a simmer, stirring to dissolve sugar. Cook until mixture becomes syrupy and is reduced by half.
3) Preheat gas grill according to manufacturer's instruction for cooking by direct heat. Brush top of steak with glaze. Grill steak for 5 minutes. Turn; brush top of steak with glaze and grill for another 5 to 7 minutes. Remove to a platter; brush again with glaze. Tent with foil and allow to sit for 10 minutes. Slice steak, thinly, against grain; sprinkle with cilantro. Yield: 5 to 6 servings.