Teriyaki Steak Strips
|Flank steak||2 Pound|
|Undiluted beef consomme/1/2 cup each consomme and red or white wine||1 Cup (16 tbs)|
|Soy||1⁄3 Cup (5.33 tbs)|
|Seasoned salt||1 1⁄2 Teaspoon|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / mashed|
|Lime juice||3 Tablespoon|
|Brown sugar/Honey||2 Tablespoon|
Have your meat man remove the membrane, but don't have the meat scored in a mechanical ten-derizer.
Cut meat into 1-inch-wide strips, diagonally, from top to bottom.
Marinate in refrigerator overnight in a marinade made by combining consomme, soy, salt, green onions, garlic, lime juice, and brown sugar or honey.
Drain meat and save marinade.
Using a hinged broiler, grill very quickly over hot coals (about 2 minutes on each side) while brushing with marinade.
Turn only once.