Gluten Free Grilled and Marinated London Broil
  1. Seal the uncooked London broil in a gallon-sized sealable plastic bag and place it on top of a large cutting board.
  2. Use the flat side of a meat tenderizer to pound both sides of the London broil 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. If the gallon-sized sealable plastic bag was damaged while pounding the meat, replace it with a new one.
  3. Now make the marinade by mixing together the balsamic vinegar, Braggs Liquid Aminos, olive oil, Worcestershire, garlic cloves, dried Italian seasoning, and ground black pepper.
  4. Pour the marinade into the 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.
  5. 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.
  6. Pull the meat out from the refrigerator to warm up 45 minutes before grilling.
  7. Preheat a grill to high, discard the marinade, and grill the London broil for about 9 to 10 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).
  8. Place the meat in a heat safe dish, and allow it to rest for at least 10 minutes. Slice against the grain (this is my absolute favorite knife for slicing meat), and serve immediately.
Recipe by Allergy Free Alaska at