Herb Marinated London Broil
Print recipe| Serves | 4-6 |
| Prep time | 6 hours |
| Cook time | 10 minutes |
| Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 6 hours, 10 minutes |
| Dietary | Dairy-free, Gluten-free |
| Meal type | Main Dish |
Herb Marinated London Broil is made using French Herbs de Provence, aged balsamic vinegar and virgin olive oil; a meat you can savor with every bite.
Ingredients
marinade
- 3 Large garlic cloves (minced)
- 3 tablespoons balsamic vinegar (aged)
- 3 tablespoons fresh lemon juice
- 1 tablespoon dry mustard
- 1 tablespoon Herbs de Provence (dried)
- 1/2 cup olive oil (extra-virgin or avocado oil)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
meat
- 1-2lb London broil (grass-fed organic)
Directions
| Step 1 | |
| Place all marinade ingredients into a bowl and mix well. Place London broil into a freezer Ziploc bag and pour marinade over the top of the meat. Seal bag, pressing out any excess air. Place in a shallow dish and chill for 6-8 hours. Turn bag over once every two hours to ensure it marinades evenly. | |
| Step 2 | |
| About 20 minutes before cooking, remove the London broil from the bag, discard marinade, and place meat on a few paper towels to dry off and bring the meat to room temperature. | |
| Step 3 | |
| Heat a large heavy skillet over high heat. Rub the meat in 1 tablespoon of olive oil or avocado oil. Sprinkle sea salt over the surface of the pan. Add meat and place a heavy skillet (cast iron if you have one) on top of the meat to weigh it down while the meat sears. Sear for about 4-5 minutes for a 1 lb or 7 minutes for a two lb piece of meat. Turn steak over and repeat with heavy skillet on top for another 3-5 minutes, or until the inner temperature reads 110 degrees on the thermometer for medium rare. | |
| Step 4 | |
| Transfer steak to cutting board, tent with foil and allow to rest 10 minutes before slicing thinly against the grain. | |
