a quick and delectable pasta meal made with a creamy, mild Parmesan cheese and powdered nutmeg mixture. Garlic bread and a green salad should be served alongside the dish.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 3 hrs 10 mins |
| Total Time: | 4 hrs |
| Servings: | 16 |
| Yield: | 1 london broil |
Ingredients
- 1 (4 pound) beef London broil steak (about 1 1/2 inches thick)
- 1 tablespoon lemon zest
- ½ cup lemon juice
- ⅓ cup olive oil
- 4 teaspoons white sugar
- 2 tablespoons thinly sliced green onions
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons salt
- ⅛ teaspoon ground black pepper
Instructions
- Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 277 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
It was very good at tenderizing the London Broil and gave it a very snappy taste. I marinated it for 3.5 hours, which was more than enough for a good cut of meat. If this was not lemon-y enough, make sure you use fresh lemons, not bottled lemon juice. I used 4 fresh lemons (with all the zest from each lemon) from my back yard for 3 pounds of meat, and it was probably a bit too much, but with the generous amount of pepper I used, it was great.
Great marinade and tender meat! I like this marinade for gluten-free people – no soy. Thanks Skunkee!
Absolutely delicious. This will be my go-to marinade. It was so good
I had some Meyer lemons to use up, I also found London broil on red tag sale. I looked up a recipe and this is what I found! I marinated them over night and fired up the grill. I made it exactly as written and boy was this just the Best!! I boiled the marinade and slathered it all over the steak. I cooked it perfectly medium well! This ROCKED :):):) Thank you Skunkee! Awesome recipe!
I used this marinade on Flank Steak, not London broil. I marinated the meat for 24 hours and cooked it on the grill. It was absolutely wonderful. I am not a particular fan of London broil, so I chose the Flank Steak instead. We had a crowd over for a weekend and everyone loved the flavor of the Flank steak.
Loved the lemon flavor
Sorry to say, it wasn’t the best marinade I’ve ever had. I did marinate all day long and hoped it would impart more flavor. It lacked something, to give it some zing. Thought for sure with the lemon it would be fine but unfortunately it just didn’t do it. I squeezed some fresh over it at the table and that helped. Might play with it some more.
Marinade was good however it didn’t really tenderize this cut of meat….even though it was pink inside, the meat was still not tender. I wouldn’t grill this again – I would however throw it in a crock pot bc/ the flavor of the marinade was good.
cool