Grilled Marinated London Broil


  • 15 oz London Broil (lean, 1 inch thick)
  • 1⁄2 c Onion (finely chopped)
  • 1⁄4 c Sherry Vinegar
  • 1⁄4 c Red Wine Vinegar
  • 1⁄4 c Dry Red Wine
  • 2 T Soy Sauce (reduced sodium)
  • 1 T Balsamic Vinegar
  • 6 clv Garlic (medium, coarsely chopped)
  • 2 t Olive Oil
  • 1 T Splenda (+1 t Splenda, or to taste)
  • 1 t Ginger (ground, or grated pared fresh root)
  • pepper (fresh ground to taste)
  • 8 Scallion (trimmed)


Let steak stand, covered, at room temperature 30 minutes. Combine onion, sherry and red wine vinegars, wine, soy sauce, balsamic vinegar, garlic, oil, sugar substitute, ginger and black pepper and marinate steak 4 hours, turning steak after 2 hours (see Marinating Know-how). Remove steak with tongs, reserving marinade. In small saucepan over high heat, bring marinade to a rolling boil; boil for 1 minute, stirring constantly. Remove from heat and set aside. Prepare grill for a hot fire; spray grill with nonstick cooking spray. Grill steak, basting with marinade, 5-7 minutes on each side (rare), 7-9 minutes (medium-rare), 9-10 minutes (medium), 10-12 minutes (well-done). Remove from heat; let stand 5 minutes before slicing. Divide evenly among 4 plates; garnish each with 2 scallions and serve.


PER SERVING: 213 Calories, 9 g Total Fat, 2 g Saturated Fat, 66 mg Cholesterol, 256 mg Sodium, 5 g Total Carbohydrate, 0 g Dietary Fiber,25 g Protein, 14 mg Calcium

Serves 4


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