Ingredients
- 3 lb London broil
- 1/2 cup soy sauce (low sodium if you can)
- 2 tsp sesame oil
- 1 Tbsp rice vinegar
- 8 cloves garlic
- a couple handfuls of fresh parsley
- pepper
Instructions
- Add the garlic and parsley to a food processor and pulse a few times to roughly chop the ingredients.
- Add in some pepper, the soy sauce, sesame oil and rice vinegar. Blend until well combined.
- Place the London broil into a baking dish. Reserve about a 1/4 cup of the marinade in the refrigerator. Pour the remaining marinade over the meat and refrigerate for 4-6 hours, no longer because the vinegar will start to “cook” the meat. I flip the meat a couple times during the marinading time.
- You can grill or cook the meat in a large sauté pan over high heat. Cook about 4-5 minutes per side, depending on the thickness of the cut you may have to adjust. Allow to rest for 5-8 minutes before slicing. The key here is to slice the meat against the grain, in the opposite direction of the natural lines of the meat.
- If you are not able to feel the doneness with a touch then go ahead and get yourself a meat thermometer. 130-135 degrees is medium rare. Keep in mind the temperature of the meat will rise a few degrees while resting.
Recipe and Photo: Foodista / CC BY
