Teriyaki Steak

Norene Gilletz

This marinade is delicious on veal chops, chicken and tofu, as well as beef. Thinly sliced leftover meat is wonderful cold in sandwiches or wrapped in tortillas.

Food Editor’s Note: I often make either London broil or beef shish kebab using Norene’s fabulous marinade. It never fails to get great reviews. I use minced garlic from a jar and the only work is squeezing the lemon. Just whirl the ingredients in a food processor or shake them up in a jar. For the best flavor, cook the meat on a charcoal grill, but a gas grill or indoor broiler will produce wonderful results as well. This is an easy, classy entrée to serve to guests or to family on special occasions! 

2-pound London broil (or 2 pounds beef kebobs)

2 cloves garlic
1/4 cup soy sauce
1/4 cup pineapple juice
2 tablespoons lemon or lime juice
2 tablespoons oil
2-3 tablespoons brown sugar
1 tablespoon ketchup (optional)
1/2 teaspoon ground ginger
1/2 teaspoon paprika

Place meat in non-reactive container (glazed ceramic, glass, or stainless steel).

Drop garlic through feed tube of a food processor while machine is running; process until minced. Add remaining ingredients and process 3 to 4 seconds longer. Pour over meat. Cover and marinate in refrigerator for 1 to 2 hours or up to 48 hours, turning meat over occasionally.

Preheat grill, barbecue or broiler. Remove meat from marinade. Cook until medium, 8 to 10 minutes per side, brushing meat with marinade during cooking. Slice meat across the grain. Discard leftover marinade.

Yield: 4 to 6 servings. Freezes well.

Reprinted with permission from The Food Processor Bible (464 pages, soft cover, layflat binding, $24.95 U.S.) by Norene Gilletz. For cookbooks, cooking demonstrations & seminars, orders/fundraising info, call 1-888-811-9866 or 416-226-2466 or visit Norene’s web site at http://www.gourmania.com.

Teriyaki Steak