Quarantine Cooking With Carolyn – London Broil

Hoisin Marinated London Broil

¼ cup hoisin sauce
2 large cloves garlic, minced
1 Tablespoon grated, peeled ginger
1 Tablespoon rice wine vinegar
1 lb. London broil or boneless sirloin
½ teaspoon salt
¼ teaspoon pepper

Combine hoisin sauce, garlic, ginger and vinegar in a large zip top plastic bag; add steak. Squeeze out air and seal; turn to coat. Refrigerate, turning occasionally, at least 4 hours or overnight.
Remove steak; and discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper. Place on barbecue grill and cook 4 to 5 minutes each side or until desired doneness. Alternatively: spray broiler rack with nonstick spray and preheat broiler. Broil steak 5 inches from the heat until an instant read thermometer registers 145°, about 5 minutes per side. Transfer to cutting board and let me rest for 5 to 10 minutes. Cut steak across the grain into 12 slices.
Makes 4 servings.

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