Grilled Marinated London Broil
Yield
3 servingsPrep
15 minCook
5 hrsReady
5 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
garlic cloves
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
red wine
dry |
*
|
| ¼ | cup |
balsamic vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
honey
|
|
| 1 ½ | lbs |
beef, flank steak (london broil)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
garlic cloves
|
*
|
| 5 | ml |
salt
|
|
| 59 | ml |
red wine
dry |
*
|
| 59 | ml |
balsamic vinegar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
honey
|
|
| 1.5 | lbs |
beef, flank steak (london broil)
|
*
|
Directions
Mince and mash garlic to a paste with salt and in blender, blend with remaining marinade ingredients.
In a sealable bag combine meat with marinade.
Seal bag, pressing out excess air, and put in shallow baking dish .
Marinate steak, chil led, turning occasionally, at least 4 hours and up to 24.
Bring steak to room temperature before grilling, about 1 hour.
Prepare grill.
Remove steak from marinade, letting excess drip off, and grill on oiled rack 7 to 9 minutes on each side for medium rare.
Transfer steak to a cutting board and let stand for 10 minutes.
Holding a knife at a 45 degrees angle, cut steak across grain into thin slices.
