London Broil with Marsala Sauce Recipe

Ingredients
<br>- 2 (1 1/4 pound) beef flank steaks
<br>- 1 cup teriyaki sauce
<br>- 1 cup pineapple juice
<br>- 1/2 cup cooking oil
<br>- 1/2 cup chopped onion
<br>- 1 tablespoon bottled minced garlic
<br>- 1 1/2 teaspoons dried rosemary, crushed
<br>- 1 recipe Marsala Sauce (recipe follows)
<br><p></p>Directions
<br>step 1: Score flank steaks by making shallow cuts 1 inch apart diagonally across steaks. Repeat on other side of steaks. Place meat in a plastic bag. Set bag in a shallow dish.
<br>step 2: In a bowl, combine teriyaki sauce, pineapple juice, oil, onion, garlic and rosemary. Pour over meat in bag.
<br>step 3: Seal bag. Marinate in refrigerator up to 24 hours, turning bag occasionally.
<br>step 4: Remove meat from marinade and place on the unheated rack of a broiler pan. Discard marinade. Broil meat 3 inches from heat for 6 minutes. Turn and broil for 6 to 8 minutes more for medium-rare (145 degrees F.).
<br>step 5: To serve, thinly slice meat diagonally across the grain. Serve with Marsala Sauce.
<br>step 6: Marsala Sauce: In a medium saucepan cook 1 cup sliced fresh mushrooms, 1 tablespoon finely chopped onion and 1/2 teaspoon bottled minced garlic in 1 teaspoon olive oil until vegetables are tender. Add 1/2 cup dry Marsala wine or beef broth; bring to boiling. Cook, uncovered, about 5 minutes or until mixture is reduced to half (about 1/3 cup). Add 1 cup beef stock or beef broth and 1/4  cup tomato puree. Stir in one 1.2-ounce package demi-glace sauce mix. Bring to boiling, stirring constantly. Boil gently for 1 minute, stirring occasionally. Makes about 1-3/4 cups.
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Ingredients
- 2 (1 1/4 pound) beef flank steaks
- 1 cup teriyaki sauce
- 1 cup pineapple juice
- 1/2 cup cooking oil
- 1/2 cup chopped onion
- 1 tablespoon bottled minced garlic
- 1 1/2 teaspoons dried rosemary, crushed
- 1 recipe Marsala Sauce (recipe follows)

Directions
step 1: Score flank steaks by making shallow cuts 1 inch apart diagonally across steaks. Repeat on other side of steaks. Place meat in a plastic bag. Set bag in a shallow dish.
step 2: In a bowl, combine teriyaki sauce, pineapple juice, oil, onion, garlic and rosemary. Pour over meat in bag.
step 3: Seal bag. Marinate in refrigerator up to 24 hours, turning bag occasionally.
step 4: Remove meat from marinade and place on the unheated rack of a broiler pan. Discard marinade. Broil meat 3 inches from heat for 6 minutes. Turn and broil for 6 to 8 minutes more for medium-rare (145 degrees F.).
step 5: To serve, thinly slice meat diagonally across the grain. Serve with Marsala Sauce.
step 6: Marsala Sauce: In a medium saucepan cook 1 cup sliced fresh mushrooms, 1 tablespoon finely chopped onion and 1/2 teaspoon bottled minced garlic in 1 teaspoon olive oil until vegetables are tender. Add 1/2 cup dry Marsala wine or beef broth; bring to boiling. Cook, uncovered, about 5 minutes or until mixture is reduced to half (about 1/3 cup). Add 1 cup beef stock or beef broth and 1/4 cup tomato puree. Stir in one 1.2-ounce package demi-glace sauce mix. Bring to boiling, stirring constantly. Boil gently for 1 minute, stirring occasionally. Makes about 1-3/4 cups.

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