Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup lite soy sauce
- ¼ cup olive oil
- ¼ cup apricot jam
- 4 tsp cornstarch
- ¼ tsp pepper
- 1 tsp minced garlic
- 2 lbs top round (1¼ inches thick)
- 12 mushroom caps
- 24 cherry tomatoes
Directions
Preheat the grill.
Make the teriyaki sauce in a small saucepan, combine the soy sauce, oil, apricot jam, cornstarch, pepper and garlic.
Stir to blend, then bring to a boil over medium heat, stirring constantly.
Remove from heat.
Brush the steak with the teriyaki sauce.
Grill the steak 4 inches from the heat, turning once and brushing the second side with teriyaki sauce 5 to 7 minutes per side for rare, 8 to 10 minutes per side for medium-rare and 11 to 13 minutes per side for well done.
Meanwhile, divide the mushroom caps and tomatoes evenly, thread them onto skewers.
About 4 minutes before the steak is done, brush the skewered vegetables with some teriyaki sauce and place them on the grill or under the broiler for 2 minutes longer.
Cut the steak across the grain and on the diagonal into thin slices.
Serve with the skewered vegetables.
The teriyaki sauce can be made ahead of time.
Category:Cathy's Recipes
Category:London broil Recipes
Category:Apricot jam Recipes
Category:Mushroom Recipes
Category:Cherry tomato Recipes