Recipe for Brined and Soy Vey Teryaki’d London Broil

This is a killer recipe if you have the time or are just lazy and keep putting off lighting up the grill.

This is a two step recipe. A brine bath and then a marinade.

What You Will Need

One London Broil

Half a bottle of Soy Vey Veri Veri Teriyaki

Half glass of wine and half a beer(any kind…it doesn’t matter! or a whole glass of wine or a whole beer…be creative)

The brine:

One cup Kosher salt (seriously…why use salt if it aint blessed? cover your ass, ya?)

One cup sugar

two quarts of water

Combine salt, sugar and water in a large pot(stir it up)…add the London broil and throw in the fridge for at least 24 hours…I did 48 hours.

After the meat has bathed in the brine remove the London Broil and get rid of the brine. Place the meat in a gallon sized ziplock and add the Soy Vey…Let it sit for 24 to 48 hours…The longer the better. I also threw in some wine (half glass of Cab) and half a beer from the night before. It was flat but who cares! I can’t just pour out hooch! There is always room in a marinade for the leftover drink…ALWAYS!

Light up the grill and get it hot…I did 10 minutes on the front side with a half turn for those lovely grill marks and then 6 minutes on the other side.  Take off the heat and let rest for at least 10 minutes in a foil tent. Slice super thin on a bias. It is a sweet meat that meats in your mouth! Enjoy! Oh ya…this will rule on a sandwich or in a steak salad.


~ by fogcityfoodie on November 4, 2010.

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