Ingredients
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1/2
-
1/2
-
1/2
-
1/2
-
3
-
1/4
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Teriyaki Glaze Marinade,After trying many recipes, I found this to be the best. My mother-in-law found this marinade in the Sunday paper for me years ago. Bless her!,I saw this in another chef’s Top 20 cookbook. We tried this on venison steaks. I marinaded it for 8 hours. The flavor is wonderful. But next time, I would reduce the oil, as it seemed too oily – it kept separating. When using it to pour over the steaks, the oil sat on top. Will use again though. Update: maybe it was the oil, but used grapeseed oil this time and it worked great. used tomato sauce and added a little Worcestershire, and used the Stevia (cup for cup kind) but only used 1/4 cup and added a bit of molasses (to approximate brown sugar). OMGosh! It is to die for. Definitely upping the stars!,Not sure why I’ve never reviewed this. I’ve made this a few times last year. I’m using it again now that I’m ready to do some grilling. I really enjoy this marinade. I’ve used both tomato juice and bloody mary mix depending on what I have in the house. The flavor is great on sirloin tips. I’d like to try this on chicken this year.
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Steps
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1
Done
|
This Is Really Good Using a Thick London Broil Thinly Sliced Across the Grain. |
|
2
Done
|
Mix Ingredients Well. |
|
3
Done
|
Place Meat and Sauce in Gallon Ziplock Bag. |
|
4
Done
|
Refrigerate and Marinade For Several Hours or Overnight. |
|
5
Done
|
Grill Meat. |
|
6
Done
|
Boil Remaining Sauce and Pour Over the Cooked Meat or Use It as a Dipping Sauce. |
