Grilled London Broil
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I have tried many different ways to make a London Broil. However, I think my favorite “go to” way of cooking these are to do them on the grill. I treat them just like I would an oversized steak. I give them a nice dry rub early in the process, let that sit on them for about 90 minutes, then add a couple of wet ingredients and let that sit for another 45 minutes so that all of the flavoring gets absorbed.
Lastly, I throw it on the grill for 3 minutes on each side on high heat for a nice lean, medium-rare, tender piece of meat.
I’ve tried to keep the sodium level down on this by not using salt. However, of you need to add salt to your flavors, please do so! I hope you enjoy this one!
Grilled London Broil
Equipment
- Baking Sheet (to Marinate)
- Meat Tenderizer/Mallet
- Grill Pan or Outside Grill
- Tongs
- Small mixing bowl
- Marinade brush (silicone or regular)
Ingredients
- 2 to 3 pounds London Broil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon coconut aminos (as a salt substitute)
- optional Using salt instead aminos: use 1/4 teaspoon
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground coriander
- 1 tablespoon low sodium soy sauce
- 1 tablespoon worcestershire sauce (or zesty italian or italain dressing)
- 1 tablespoon olive oil
Instructions
Pre-cooking dry rub instructions
- Combine onion powder, garlic powder, black pepper, (salt if using) and coriander in a small mxing bowl.
- Generously sprinkle one side with half of the mixture and use your tenderizer mallet or a fork to work in the dry rub into the meat. Flip over and repeat on the other side with the remaining dry rub.
- Loosely cover the meat with tin foil and put the baking sheet in the fridge for 90 minutes (or longer) to marinate.
Wet marinade instructions
- Take the meat out of the fridge and unwrap.
- Take half the tablespoon of olive oil for each side and with marinade brush, gently brush the meat on both sides.
- In a small mixing bowl, combine coconut amino, low sodium soy sauce and worcestershire sauce (and or Italian Dressing).
- Brush each side of the steak with the liquid ingredients and then cover the meat loosely and let it sit for about 45 minutes at room temperature. Save the remaining marinade for when you cook the meat
Cooking the meat on the grill
- Preheat your grill top or outdoor grill to medium high heat
- Place your London Broil on the grill vertically (front to back) and brush the top with extra marinade. Close the grill top if outdoor grill and cook for 3 minutes on each side for medium rare. 4 minutes (medium) 5 minutes (well)
- NOTE: Make sure when you flip the meat over to marinate the reverse side.
- Once your meat has cooked to your desired temperature, immediately remove from the grill and set back onto the baking sheet to rest for 10 minutes. You will want to "loosely tent" the meat while it rests with tin foil
- After the steak has rested, it's ready. Slice it thin and serve over salads, as a main entree, use on quesadillas, or make a french dip! Either way it's sure to be tasty!
Nutrition