We all know that Mexican food tends to be on the very heavy side. I try to avoid eating at Mexican restaurants even though they house some of my all-time favorite flavors. This recipe is much more subtle in flavor than most in this book and much leaner than many other marinades with a Mexican flair. It makes the leftovers a great option for so many other dishes - salads, sandwiches, quesadillas, and tacos - with a fraction of the sodium, fat, and calories normally found in these dishes.
Honey-Lime Marinated London Broil by Devin Alexander
Calories107 Per Serving
Protein20g Per Serving
Fiber<1g Per Serving
|Total Fat||4 g|
|Saturated Fat||1 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||<1 g|
1/4 cup fresh lime juice
2 Tbsp. extra-virgin olive oil
1 tsp. honey
2 Tbsp. minced, fresh garlic
1 tsp. salt
1 1/4 lb. trimmed London broil (top round steak), all visible fat discarded
Whisk the lime juice, olive oil, and honey in a small bowl. Stir in the garlic and salt.
Place the steak in a large resealable plastic bag. Pour in the marinade. Seal the bag and rotate it so the steak is covered with the marinade. Place the bag in the refrigerator and marinate the steak for at least 6 hours or overnight, rotating it occasionally, if possible.
Preheat a grill to high.
Remove the steak from the marinade and place it on the grill. Discard the remaining marinade. Grill for 4 to 6 minutes per side for medium-rare, or until the desired doneness is reached. Place the steak on a plate or cutting board, cover loosely with foil, and let stand for 10 minutes. Slice into thin slices against the grain and serve immediately, or refrigerate the uncut steak in an airtight container and slice it just before serving.
Tip: Serving size about 3 ounces.