Ingredients
1/2 cup lemon juice
11/2 cups oil
1/2 cup Red Wine vinegar
3/4 cup soy
1 garlic clove
1/4 cup Worcestershire sauce
2T dry mustard
11/2 t. parsley
1T pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place all ingredients in a blender or Cuisinart and mix thoroughly. Place marinade and steak in Ziploc bag and refrigerate from 2 to 24 hours. Broil Flank steak* for about 20 minutes (steak will significantly shrink in size). Heat up extra marinade and serve on the side. Place extra marinade in freezer- should keep for months!