1 1/2 pounds top round London broil, about 1 1/2 inches thick
1/2 teaspoon black pepper
1/2 bunch asparagus, ends trimmed
olive oil
salt
pepper
garlic salt (optional)
cooked rice
1 Tablespoon sesame seeds
Instructions
In a large saucepan, off the heat, combine the soy sauce, brown sugar, and garlic, stirring until the sugar dissolves. Rinse the meat and pat it dry with paper towels. Add the meat to the marinade turn to coat. (If you have time, cover the saucepan and refrigerate it for at least 30 minutes and up to 8 hours for a more intense soy flavor. I did this in the morning before I left for work.)
Heat broiler. Transfer meat to a rimmed baking sheet lined with foil, reserving the marinade in the saucepan. Sprinkle the meat with the salt and pepper. Broil to desired doneness, about 5 minutes per side for medium-rare. Transfer the meat to a cutting board and let rest for 5 minutes.
Meanwhile, toss asparagus in olive oil, and season with the garlic salt and pepper. Place in oven under broiler until roasted, about 5 minutes. While asparagus is roasting and meat is resting, place the saucepan containing the marinade over medium-high heat and bring to a boil. Reduce heat and simmer for 2 minutes. Toss roasted asparagus in marinade.
To serve, divide rice between bowls, top with asparagus. Thinly slice meat across the grain, and arrange atop the asparagus. Spoon sauce over, and sprinkle with the sesame seeds.
Originally Submitted
9/14/2011
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