4 tablespoons olive oil
3 pounds London Broil or skirt steak
3 tablespoons Dijon mustard
1 cup teriyaki sauce
4 cloves garlic, minced
Soak the London Broil in cold water to clean and to remove excess salt that is soaked in the meat. Soak it for 15 minutes, pat dry. Spread garlic and Dijon mustard on the meat and then add the teriyaki sauce. Marinate for 6 hours. Either broil the meat for 8 minutes each side, checking often to make sure it is not too overcooked or grill the meat until medium rare on a prepared barbeque or grill pan. Serve with Caramelized Shallots and Walnuts
Caramelized Shallots and Walnuts
¼ cup margarine
2 pounds shallots, peeled
½ teaspoon salt
1 cup walnut halves
1 cup vin santo or other Italian or dessert wine such as port
5 thyme sprigs
Melt margarine in a large sauté pan over medium heat. Add shallots and sprinkle with salt. Cook shallots until well browned all over, about 20 minutes.
Add walnuts, vin santo, and thyme. Bring to a boil, then simmer, covered until shallots are tender about 5 minutes.
Uncover, increase heat to medium-high and cook until liquid is almost completely evaporated. Serve warm.