Phase 2 Dinner: London Broil With Lime Garlic Ginger Marinade
Rating:
100% of 100
Serve this over a bed of arugula, and you feel like you've dined at a fine restaurant!
Servings: 2
1/4 Cup Freshly Squeezed Lime Juice
2 Tablespoons Coconut Aminos
3 Cloves Garlic, minced
1 Teaspoon Minced or Grated Fresh Ginger
1/4 Teaspoon Biber
Zest of 1 Lime
1 Pound Top Round Steak, flank steak, sirloin, or skirt steak\
Sea Salt and Freshly Ground Black Pepper
- Combine the lime juice, coconut aminos, garlic, ginger, biber and lime zest.
- Make shallow slashes across the surface of the steak with a knife.
- Place the steak in a resealable bag or shallow glass dish.
- Pour the marinade over it, cover, and marinate, refrigerated, for at least 2 hours, or up to 2 days.
- Turn occasionally so that all surfaces of the steak have good contact with the marinade.
- When near the end of the marinating time, remove from the refrigerator and allow to return to room temperature.
- Prepare a grill for direct cooking at 450 to 500 degrees.
- Dry the steak well with paper towels.
- Season with freshly ground pepper and salt. (Go lightly on the salt since coconut aminos are already salty.)
- Grill the steak for approximately 5 minutes per side, until the internal temperature reaches 125 degrees. Remove from the grill, cover, and let the steak rest for 5 to 10 minutes before slicing, to allow the meat to relax.
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