Love Me Tender London Broil
There are two techniques that when used in combination can take a tough cut of meat like London Broil and make it into a tender, mouthwatering dinner. The first technique is to prick the London Broil all over with a fork to allow the marinade to easily penetrate the meat and the second is to use baking soda in the marinade as the secret weapon tenderizing agent. Whether you only have an hour to spare or overnight, you’re on your way to having a very delicious, Love Me Tender London Broil dinner. Love me tender, love me true❣️
Jump to RecipeIngredients
Organize all of the ingredients – London Broil, garlic, olive oil, balsamic vinegar, gf soy sauce, Worcestershire sauce, baking soda, and unsalted butter.
The Marinade
Whisk together garlic, olive oil, balsamic vinegar, gluten free soy sauce, and Worcestershire sauce in a medium bowl or baking dish. Season with freshly ground black pepper. Whisk in baking soda. The baking soda will cause the marinade to fizz. Prick London Broil all over with a fork and place into a large baking dish. Pour marinade over the London Broil and turn to coat. Let sit at room temperature at least 1 hour or cover and chill till the next day. Flip London Broil occasionally in the marinade.
Grilling the London Broil
Preheat grill on medium-high heat. Remove meat from the marinade and season with kosher salt. (Set aside the leftover marinade because it will be used to make the sauce!). Place London Broil on the preheated grill. Cook for 8 minutes and then turn over and cook for an additional 4-6 minutes, until nicely seared on both sides. Total cooking time is 12-14 minutes for medium-rare. If you’re unsure if the meat is done, use an instant-read thermometer and insert it into the thickest part of the London Broil. The temperature should register 125° -130° for medium-rare. Cook 1-2 minutes longer for medium 140°. Transfer London Broil to a cutting board and let rest 10 minutes.
Making the Sauce
While the meat is cooking, make the sauce. Transfer reserved marinade to a small saucepan, add water, and bring to a boil (mixture will foam). Cook over medium heat, stirring constantly to avoid overflow, until foaming begins to subside, about 3 minutes. Add butter and whisk vigorously to emulsify sauce. Keep warm until ready to serve.
Love Me Tender London Broil
Thinly slice steak against the grain and arrange on a platter. Spoon sauce over London Broil and garnish with parsley, scallions, and/or chives.
LOVE ME TENDER LONDON BROIL
Ingredients
Marinade
- 4 garlic cloves thinly sliced, grated, or minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce gluten free
- 1 tablespoon Worcestershire sauce
- black pepper to taste freshly ground
- ¾ teaspoon baking soda
- 1½-2 lb. London Broil
- Kosher salt to taste
Converting Marinade into a Sauce
- 2 tablespoons unsalted butter
- 1/3 cup cold water
Instructions
- Whisk together garlic, extra-virgin olive oil, balsamic vinegar, gluten free soy sauce, and Worcestershire sauce in a medium bowl or baking dish. Season with freshly ground black pepper. Whisk in baking soda. The baking soda will cause the marinade to fizz.
- Prick London Broil all over with a fork and then place it into a large baking pan. Pour marinade over the London Broil and turn to coat. Let sit at room temperature at least 1 hour or cover and chill till the next day. Flip London Broil occasionally in the marinade.
- Preheat grill on medium-high heat.
- Remove meat from the marinade and season with kosher salt. (Set aside the leftover marinade because it will be used to make the sauce!).
- Place London Broil on the preheated grill. Cook for 8 minutes and then turn over and cook for an additional 4-6 minutes, until nicely seared on both sides. Total cooking time is 12-14 minutes for medium-rare. If you're unsure if the meat is done, use an instant-read thermometer and insert it into the thickest part of the London Broil. The temperature should register 125° -130° for medium-rare. Cook 1-2 minutes longer for medium 140°. Transfer London Broil to a cutting board and let rest 10 minutes.
- While the meat is cooking, make the sauce. Transfer the reserved marinade to a small saucepan, add water, and bring to a boil (mixture will foam). Cook over medium heat, stirring constantly to avoid overflow, until foaming begins to subside, about 3 minutes. Add butter and whisk vigorously to emulsify sauce. Keep warm until ready to serve.
- Thinly slice steak against the grain and arrange on a platter. Spoon sauce over London Broil and garnish with parsley, scallions, and/or chives.
Notes
Recipe from Bon Appétit with a cooking method modification by me.
If you like this recipe, you may also like these GFchow recipes. Grilled Flank Steak and Scallions with Soy-Mirin Sauce, Teriyaki Skirt Steak, and Steak with Hot Miso Butter.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Recipe mentions “reserved marinade” but no where does it say how much to set aside. I do not understand .
David, Apologies for the late response. I’m just seeing this now. The “reserved marinade” refers to the marinade that is remaining in the baking dish once you’ve placed the london broil on the grill. So, you pour the remaining marinade into the saucepan. I have put more detail in the recipe so that it’s clear. Thanks for bringing this to my attention!