Fire up the BBQ! Because this recipe for Gluten Free Grilled and Marinated London Broil is going to blow your mind! It’s tender, juicy, and tasty grilled beef with a homemade garlicky soy and balsamic marinade.
The marinade is very easy to throw together, with ingredients you should already have on hand in your pantry.
To further tenderize the meat, I use the flat side of a a meat tenderizer to evenly pound both sides of the meat. 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.
When my husband walks in the door from work, and I tell him that we’re grilling, he immediately thinks: Char. Beer. Manliness. In that order.
But you don’t have to be a dude in order to grill an absolutely awesome piece of meat. In fact, ladies, this would be a show-stopping entree to cook for dad on Father’s Day (June 19!). I don’t know about your dads and husbands, but mine sure love their protein. 😉
For camping, I like to Foodsaver the London Broil in the marinade, that way I can easily pull it out of the cooler when I get to my destination and throw it on the grill. The Foodsaver bags are so much stronger than plastic sealable bags; they have an air tight seal and really do ensure a mess-free cooler!
You can also freeze the Foodsavered package before packing it in the cooler. That way it will help keep all of the other cooler contents cold, and will take another day or two to thaw. I do this when we’re going on longer trips. It’s very handy!
The weather is supposed to be in the upper 70’s this weekend, I’m so excited! I’m looking forward to cleaning up my front flower bed and doing some yard work. I hope you guys have an awesome, awesome weekend!
All my love,
- Seal the uncooked London broil in a gallon-sized sealable plastic bag and place it on top of a large cutting board.
- 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.
- 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.
- 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.
- 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 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).
- 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.
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