Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Grilled Peppery London Broil
Getting reviews...
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 48 g
- Cholesterol
- 154 mg
- Sodium
- 640 mg
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 48 g
- Cholesterol
- 154 mg
- Sodium
- 640 mg
Ingredients
Directions
- Place meat in glass baking dish large enough to hold comfortably. Evenly season flank on both sides with salt and pepper. Whisk together lime juice and oil in small bowl and pour over meat. Rub in marinade. Turn meat over to coat. Cover and refrigerate for 3 hours.
- Heat grill to high. Brush grill well to clean and wipe with oiled paper towel. Lift meat out of marinade and blot dry with paper towels. Place meat on grill and cook 4 minutes per side for medium rare. Remove from grill and let rest in warm place ten minutes before carving, then carve across the grain into very thin slices. Place slices on serving platter and pour over any accumulated juices. Serve.
