Grilled teriyaki London broil

I sort of made this up as I went along, and it turned out great. I started with a small-ish but thick-cut London broil - beef chuck shoulder steak. It was inexpensive ($ 4.29) and made two delicious dinner-sized portions with a little left over.

Make a teriyaki marinade. In a sauce pan, add:

soy sauce sake ginger garlic a little sugar

Bring to a boil, then remove from the heat a let cool.

I didn't list any quantities because I didn't measure them, and the amount of marinade you will need varies dramatically depending on whether you're vacuum marinating, marinating in a zip-lock bag or in a bowl.

Trim excess fat from the beef.

I prefer to vacuum marinate because it really pulls the flavor into the food and uses very little marinade. Vacuum marinated it could be done in just a few hours, but I let mine sit, refrigerated, overnight for extra flavor.

Out of the marinade and onto a hot grill for 3-4 minutes per side. At this point, it was grilled nicely but not fully cooked. The thick cut of meat was only about 84°F in the center. I like my meat rare, but not that rare!

Strain the left-over marinade into a saucepan, bring to a boil, skim off the foam, and let cool.

Vacuum seal the meat in a new bag and cook for 90 minutes at 132°F in the sous vide. After removing from the sous vide, let cool in a bowl of cold water to help reabsorb the juices. [see note below]

Here are the two servings sliced and vacuum sealed for future dinners, with sauce on the side.

This was delicious! Tender with lots of flavor. I'll definitely make this again. I served it with a salad and rice , with a little of the sauce drizzled on top and more in the little glass bowl.

Update 4/9/2014: This is much easier if you use a thinner cut of London broil! I marinated it as above, but after 3 minutes per side on the grill it was completely cooked, perfect rare to medium rare. This saves a trip through the sous vide, and it's still tender and delicious. Also, I did not boil the sauce, I'll just make a fresh batch when I serve it.