Meaty Monday: Speedy Simple Soy Garlic London Broil & Leftovers

You know those stories about how you can cook once and eat twice? You know what word they never use? Leftovers. Leftovers sound so unglamorous, like a week old tuna sandwich deserted in the office fridge. Truly, there are two kinds of meals, the kind that produce leftovers that really should be forgotten in the office icebox, and then there are the kind that are so good you HOPE there will really be enough for another great meal. This is the kind of grilled meat that will  make you fervently hope there will be leftovers, if you just stop chowing it down at the first meal.

You all know my preference for flank steak over top round for grilled London Broil. That said, you can use whatever steak your budget and your tastebuds prefer. Flank used to be a cheap cut, but, at least around here, its pretty pricey. This marinade is very simple to whip up. I do it in the morning while the coffee is brewing, and let the steak loll in its tasty bath all day. It will help to flip the meat in its bag during the day; but if the meat is mostly submerged, don't worry about it too much. If you can, try to remember to turn it over just before you run out the door. This amount of marinade will cover a flank steak,  however, if you are using top round, and your meat is more than 1-1/2" thick, just double the ingredients, so the meat is covered in the flavorful liquid.

     Speedy Simple Soy Garlic London Broil

Speedy Simple Soy Garlic London Broil

Serves 4 or 2 with great leftovers


1-1/2 to 1-3/4 lb. beef flank steak or top round cut for London broil (approx 1-1/2" thick)

Marinade ingredients:

1/2  cup gluten-free tamari soy ( I prefer lower sodium)
1/4 cup gluten free  Worcestershire sauce
3 tablespoons crushed garlic (jarred is fine)
2 tablespoons honey or 3 tablespoons granular erythritol
1/2 cup dry red wine

Score the meat, about 1/4" deep with parallel cuts about 1" apart on both sides of the meat. Place the meat in a zip top plastic bag or a container just large enough to hold the meat flat.

Mix all the marinade ingredients and pour over the meat in the bag or container. Turn the meat to coat it well on both sides, although the meat should be just about submerged in the marinade. Chill for at least 6 hours and up to 12 hours.

Heat your grill to high heat, about 550º, remove the meat from the marinade, and discard the marinade. Grill a flank steak for about 3 to 4 minutes a side for rare to medium rare, a round steak about 4 to 5 minutes a side. Cook longer to your own liking as desired.