This is a steak that feeds a crowd!
Long gone are the days of tough, overcooked London Broils straight from the oven. Instead, if you treat this cut like a steak it will shine! We like a long slow marinade. (try the one below)
¼ cup balsamic vinegar
¼ cup Coconut Aminos
¼ cup olive oil
2 tablespoons gluten-free Worcestershire sauce
4-5 garlic cloves, minced
1 ½ teaspoon dried Italian seasoning
½ teaspoon ground black pepper
- Place the London Broil on a large cutting board.
- Use the flat side of a meat tenderizer to pound both sides of the London broil lightly and evenly. This breaks down the connective tissues, producing a softer piece of meat once it's grilled. Just remember, think tenderize - not pulverize. And you want to pound the meat evenly. If the meat is cut unevenly, pound it out to one thickness to ensure even cooking.
- Now make the marinade by mixing together the balsamic vinegar, Coconut Aminos, olive oil, Worcestershire, garlic cloves, dried Italian seasoning, and ground black pepper.
- Pour the marinade into a ziploc bag containing the meat. Remove the air from the bag, and seal it. Use your hands to squish the bag and move the London broil around until it’s completely coated in the marinade.
- Place the bagged London broil in a medium-sized baking dish, and place the dish in the refrigerator. Marinate for at least 4-6 hours, or overnight if you prefer a stronger flavor.
- Pull the meat out from the refrigerator to warm up 45 minutes before grilling.
- Preheat a grill to 400 degrees (F), discard the marinade, and grill the London broil for about 9 minutes on each side, or until the meat registers your preferred desired temperature (125 F - rare, 135 F - medium rare, 145 F - medium, 150 F - medium well, 160 F - well done).
- Place the meat in a heat safe dish, and allow it to rest for at least 10 minutes. Slice against the grain and serve immediately.