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London broil
London broil is a USA beef dish made with marinated flank steak, then cutting it across the grain into thin strips. The origin of the name doesn’t make sense, as no one in London England ever heard of it.

5 to 6 lbs. Flank Steak
1 Cup soy sauce
3 cups Teriyaki sauce
4 to 5 celery sticks
1/4 Onion
2 carrots
4 garlic cloves
2-3 Tablespoons Adobo seasoning
2-3 Tablespoons garlic salt
2-3 Tablespoons Worchester Sauce
1/4 cup Italian or Caesar Salad Dressing
Make five 1" deep cuts to each side of the meat. Place the meat and all the above marinade ingredients in a one gallon plastic re-sealable freezer bag for two days prior to the game. You don't have to use all the above ingredients - make it the way you like it, but make sure you use enough Soy and Teriyaki sauces. Zip up the bag, mix everything around, and then refrigerate. Turn the bag over every six to eight hours to ensure that all sides of the meat become saturated.
Flip the meat while grilling in order to prevent the marinated meat from burning. Cook the meat to your taste.
Now slice the meat and serve it on hearty bread or rolls with Monterey Jack cheese or straight up with the right Memphis style BBQ sauce. Compliment with potato salad, slaw, beans etc.
This recipe is from Chris Cali.

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