Marinated London broil
I love to make a huge 2 lb or more marinated London Broil once a week for an easy weeknight meal. Slice it up thin to feed the whole family with leftovers for the rest of the weeks lunches.
You can pair a marinated London broil steak with many different sides. Brocolli, brussel sprouts, cauliflower mash, bacon, the options are endless. My 8 year old daughter and picky eating wife love this meal almost as much as I do. This cut of beef can be tough when not marinated properly. Try out my keto approved LCHF low carb marinade below.
If at first you don’t succeed…
The first time I had a marinated London Broil was when I was visiting my friend Eileen and Bill’s house. Eileen had marinated her London Broil with store bought teriyaki sauce and roasted it on the barbecue. Eileen’s steaks were amazing and for this reason I just had to make it for myself.
I make my own marinade for my London broil. I do not stress about carb counts whenever I marinate meat. Instead I mentally tag on a few carbs on to the total and call it a day. Not all of the marinade will soak into the meat. I use a combination of balsamic vinegar, coconut aminos, fish sauce, apple cider vinegar, ground ginger, stevia, onion powder, garlic powder, sunny Paris seasoning and erythritol.
How Long do I need to Marinate a London Broil?
You can marinate this cut of beef for days if you want to. I have gone as long as three days and as little as a half hour before. The longer you marinate the tastier the London broil will be.
Time saving tip:
If you are pressed for time cover your roast with sea salt or kosher salt for about a half hour. Rinse the London’s broil in water to get all of the salt off. The salt will break down your London broil to make it easier to marinate quickly. I salt my roasts when I need to make a quick weeknight meal and I have forgotten to marinate meat.
After you have salted your London Broil pour the marinade over the meat and refrigerate for another 30 minutes to 3 day’s depending on how much time you have.
- Let your marinated roast sit in the the marinade, inside a covered bowl, inside the refrigerator.
- If you are pressed for time, flip the London Broil every 15 minutes or so to get the delicious juices into the meat.
- When you are ready to reverse sear take the meat out about 30 minutes prior to roasting.
- Crank your oven up to 280 degrees.
- Place a rack on a baking sheet. Place the marinated roast on the rack and insert the digital thermometer.
- I use an instant read thermometer and a probe thermometer with an alarm. I set the alarm to go off once the London Broil reaches an internal temperature of 130 degrees. This will take about 30 to 40 minutes depending on how large your London Broil is.
- Heat up a large cast iron skillet as hot as it will go and put some type of fat or oil in it. I love to use bacon grease or coconut oil for London Broils.
- With a fork, place your roast on the cast iron skillet and sear for about 45 seconds on each side.
- For more details on reverse searing check out my much more detailed tutorial.
Slice your London Broil up thin and serve to the hungry masses.
Marinade for London Broil
An easy marinade for London Broils and other types of beef
- 2 Tbs Coconut Aminos
- 2 Tbs Balsamic Vinegar
- 1 Tbs Apple Cider Vinegar
- 15 drops of liquid Stevia
- 1 Tbs Fish sauce I use Red Boat
- 1 Tbs Erythritol
- 1 tsp Ground ginger
- 1 tsp Garlic powder
- 1 tsp Onion Powder
- 1 Tbs Sunny Paris seasoning
- Mix together marinade in a bowl until the most of the erythritol has dissolved. Pour over any meat you desire. I highly recomend this marinade on Steaks, Tri-Tips and London Broils.