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lbs Flank steak or boneless top-round (London broil) steak (1 1/2 lb.; 1 1/4" to 1 1/2" thick)
onion-garlic marinade
2 tablespoons oil
2 tablespoons sherry or cooking sherry
2 tablespoons grated onion
3 cloves garlic, crushed in garlic press
1 tablespoon brown sugar
sweet and spicy salsa
1/2 cup hot salsa
2 tablespoons unsulfured molasses
2 cloves garlic, crushed in garlic press
1 tablespoon vegetable oil
1 teaspoon ground coriander
sesame-soy marinade
1/2 cup orange juice
1/4 cup soy sauce
1 tablespoon Oriental sesame oil
1 tablespoon brown sugar
2 cloves garlic, crushed in garlic press


To marinate: In shallow glass baking dish or heavy-duty resealable plastic food-storage bag, combine marinade ingredients. Add meat; coat with marinade. Cover dish or seal bag and refrigerate at least 6 hours or overnight, turning meat occasionally.

To grill: Preheat grill according to manufacturer's directions and oil grid well. Place steak 4" to 5" over medium-hot coals and grill flank steak 15 to 20 minutes, top-round steak 20 to 30 minutes for medium-rare to medium, turning once and basting occasionally with remaining marinade.

Remove steak from grill and let stand 10 minutes before carving. To serve, cut diagonally into thin slices. Season with salt, if desired.

To oven-broil: Preheat broiler. Place steak on cold broiler-pan rack and broil 4" to 5" from heat. Cook flank steak 12 to 16 minutes, top-round steak 15 to 20 minutes for medium, turning once and brushing occasionally with marinade.

Makes 6 servings.