London Broil is a cooking method and surprisingly from North America. Flank steak is the usual piece of beef because it takes so well to a long marinade and high temperature broil.
London Broil
Because the marinade is discarded, we don’t count any Carbs. London Broil is usually served very rare when used on sandwiches, which is one of our favorite ways, with any toppings and sides you prefer.
Ingredients
- 2 lb. (908 gr) flank steak
- ½ cup red wine vinegar
- 3 TBSP vegetable or olive oil, divided
- 2 TBSP Gluten Free Worcestershire
- 2 TBSP Dijon mustard
- ½ TBSP Splenda Brown Sugar Blend
- ½ tsp. salt
- ½ tsp. pepper
Instructions
Mix marinade ingredients in a small bowl (use 2 TBSP oil and reserve the other 1).
Place steak in a large Zip Lock bag, add marinade, swish around, seal and refrigerate for at least 8 hours and up to 24.
- Remove the steak to the counter 30 minutes before broiling.
Pre heat broiler on high tempersture with top rack 3 – 4 inches below heat.
- Discard marinade and pat steak dry.
Rub remaining 1 TBSP olive oil on steak, and place on broiler or rack on a baking sheet.
- Broil for 5 minutes, flip the steak and broil 3 – 5 minutes longer. Internal temperature should be 125 – 135.
- Tent and rest for 10 minutes.
Slice thinly against the grain and serve with horseradish, buns and any sides or toppings you prefer.
