Lovely London Broil

This post is linked to Summer Grilling Recipe Exchange, Friday Foodie Fix–Honey, and Friday Foodie Fix–Wine and Spirits.

Here I am finally … back from our motorcycle trip!  We returned Monday evening, but it’s taken me this long to “re-enter” normal life! LOL The trip was a great one and I promise to share lots of info, specifically, the gluten-free food I experienced, but for now, I’ll just share a few quick trip stats (borrowing from my sweet friend Melanie’s recent trip post) and a little trivia of sorts.

We traveled 11 days; visited 10 states; spent 4 nights in ME, 3 nights in PA, 1 night in NY, 1 night in NH, 1 night in MA; stayed at 8 B&Bs; stayed at 2 hotels; visited 3 groups of friends; had 1 day of heavy rain (4 inches—that halted our trip overnight);  saw 1 moose (and got photos!); packed two pairs of jeans each, three casuals shirts each, and one dress shirt each; took 1 new camera; purchased 3 items; enjoyed 8 excellent to stellar dinners; ate 8 breakfasts that included eggs; ate 3 lobster meals; ate 1 fast food meal (last day on interstate); traveled 5 miles of dirt roads due to road construction (one lane at a time, near the precipice … with no guard rail). My favorite billboard along the way: Recession 101 “Economic forecasts tend to be shovel-ready.” Also, I just learned a saying that rang true regarding our road travel in New England: “There are two seasons in the north: winter and road work.” :-) I guess with the winters you northern folks get plus cutbacks on road maintenance due to the economy, that’s pretty understandable. (Here in Virginia, the state and localities have eliminated most mowing of medians and roadsides for economic savings.)

Now tomorrow (i.e., Friday), I’ll share the Go Ahead Honey It’s Gluten Free! roundup for this month’s theme, Make Me A Happy Camper.  It’s a really nice mix of  wonderful recipes suitable for camping, picnicking, hiking, etc.—you guys excelled as usual with your entries! But, first, let me share one more gfe recipe that works great for camping or cooking at home. A little background … Mr. GFE and I had told Son that we didn’t want Mother’s Day or Father’s Day presents this year. Well, not things anyway. (We have too many things already.)  With a 21-year old son, the thing we treasure most is spending time with him, so we asked him to join us camping one weekend this summer. We got our present on July 4th, which made that weekend even more celebratory than usual. Son typically likes to have “running buddies,” so he had a bunch of friends join him. He asked me to bring lots of food. “Kids” that age tend to eat a lot of snack foods, but not too many real meals. So while we did enjoy my alternative S’mores for dessert one night, I purposely planned to have substantial meals every evening for the crew. As I gathered provisions for the weekend, I had perused the contents of my freezer. When I first spied the London Broil cut, I almost dismissed it as a dinner possibility. I don’t usually think of London Broil as camping food, but I thought about it a minute because the cut was very large and finally decided it would be a great choice for feeding the masses. Plus, I could put the meat in the cooler frozen and it would help keep the other contents cold. I mixed up the marinade in a glass jar before we left home and stored that in the cooler, too. Once we arrived at our property, I placed the London Broil in a plastic bag and covered it with marinade. (Occasionally I’d flip the bag to ensure the meat was evenly marinated. You can read the additional directions in the recipe below.)

London Broil or flank steak is another one of those meats you can usually get at a great discount (like pork butt, also known as Boston Butt, for my Fabulous Pork Butt) and while the price of the piece of meat still can seem costly, the cost per serving ends up being a bargain. London Broil cuts frequently go on sale for 50% off at my local store. I usually buy one or two and freeze them for when the mood strikes. London Broil is so flavorful that it’s great served a variety of ways: traditional, as a cold and  slightly chewy protein snack (think beef jerky), or as a nice topping for a robust salad. I’ve used the following recipe many times. It’s one I came up with by taking various recipes and “mixing” and “matching” … combining my favorite ingredients from each into one recipe.  The resulting London Broil is really good. Like the pork butt, it’s another simple, naturally gluten-free (i.e., gfe) dish that can make you look like a rock star in the kitchen—even if that “kitchen” consists of built-in counters, a cooler, a stove, and a grill, all nestled in the middle of trees overlooking the river. ;-) This London Broil fed nine of us (with side dishes as well, of course) and everyone enjoyed it. There was even some left over to make delicious steak hash for breakfast. Check out this gfe recipe and a photo below … hot off the grill for you!

London Broil 008

Lovely London Broil
(Click here for a print version of this recipe.)


London Broil cut or flank steak


1/3 cup gf soy sauce*

2 tbsp Worcestershire sauce

1/3 cup honey (note how I am always choosing recipes that have honey as an ingredient … thanks to our bees for their hard work)

2 tbsp vinegar or any wine (I used a very sweet red wine I’d received as a gift)

2 tsp bottled minced garlic (or fresh equivalent)

1  1/2 tbsp ground ginger (or fresh equivalent)

juice of one lime

1/3 cup oil (I used light olive oil)

Marinate meat at least 4 hours or overnight. Turn at least once, about half way through. Grill or broil at medium-high heat for 7 to 10 minutes on each side for medium rare.

Shirley’s Notes: You can prepare London Broil to medium doneness, but don’t cook longer than that. Even at medium rare or medium, remember that the meat continues cooking for a bit after it’s removed from heat. Let sit several minutes before serving. Slice at an angle in thin slices.

 *If you don’t eat soy at all, you can make your own substitute. Per the All Recipes site you can substitute Worcestershire sauce mixed with water for soy sauce. So skip the soy sauce if you like and use 2 more tbsp of Worcestershire sauce plus 1 tbsp water. I’ve also mentioned this recipe before for homemade soy sauce, but be sure you use gf  and soy-free bouillon.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


22 Responses to “Lovely London Broil”

  1. H.Peter on July 31st, 2009 8:37 am

    What a trip! Lobster meals, so many different places… unreal. Can’t wait for images.

    • Shirley on August 1st, 2009 3:49 pm

      Peter–Our first lunch in the Bar Harbor area was a big lobster we shared. :-) Those restaurants were they are steaming them right beside the road really draw you in! As soon as I get my pics to download frm my new camera without an error, I’ll share. I’m not panicking … yet.


  2. V-Grrrl on July 31st, 2009 8:57 am

    I love New England. My sister lives in Maine. She always says, “We have two seasons: winter and Fourth of July.” : )

    I’m glad you had a great trip and arrived home safely.

    • Shirley on August 1st, 2009 3:54 pm

      Hey, V–Wondering what part of Maine your sister is in. We did a fairly good job covering the state this time … sometimes not by choice (with the change in plans due to rain, plus Google directions aren’t always good it seems). I’ve heard that comment about the north, too, V. Both are very applicable I think. We were wearing most of our layers as we traveled those bad roads. LOL

      Thanks so much for the kind words on our return. I have to admit we had more scary situations than are typical for our trips. (Like the time the lady never saw us and came right into our lane at a traffic circle … thank goodness for that low median and nobody in the next lane.)


  3. Heather @CeliacFamily on July 31st, 2009 8:57 am

    What a trip! Sounds like it was highly successful. Look forward to hearing about all the GF food you found along the way.

    • Shirley on August 1st, 2009 3:57 pm

      Hi Heather–Thanks! I’ll be sharing soon. I think I had the best food I’ve ever had on our motorcycle trips. We were committed to eating well and no fast food (well, except for that last day when we did intersates and getting home was top priority). I had done some prior research, too, and we also got some excellent restaurant recommendations along the way. :-)


  4. Lauren on July 31st, 2009 11:49 am

    Sound like you had an amazing trip =D. I’m sure the pictures will be gorgeous!!

    • Shirley on August 1st, 2009 3:59 pm

      Hey Lauren–Thank you! Well, we’ll see on the pics … remember that most of them I take from the back of the bike and I was operating a brand spanking new camera (purchased the night before we left … can you say procrastination? LOL). I still will be looking for a digital camera that takes the shot the instant you push the button. The old 35 mm non-digital was so good in that regard.


  5. Nance on July 31st, 2009 7:35 pm

    Welcome back! My boys love London Broil, and my marinade recipe is similar to yours. I also add chopped jalapeno if I have some fresh, or failing that, some red pepper flakes. We enjoy that hit of spicy heat.

    • Shirley on August 1st, 2009 4:02 pm

      Hi Nance–Thanks for the welcome! It’s nice to be home. Trips are always exhilirating, but make you appreciate home, too.

      Either of your suggestions for the London Broil sound good! I keep the crushed red pepper flakes on hand, so I’ll definitely try them next time. :-)


  6. noble pig on August 1st, 2009 1:19 pm

    Wow, what a trip it sounds like a great time with some great food!

    • Shirley on August 1st, 2009 4:04 pm

      Hi Cathy!–It was an awesome trip (the little “annoyances” are much less bothersome in hindsight LOL)! And, some of meals were phenomenal–we really did well with those! :-) Will share soon. Just had to get my GAHIGF Make Me A Happy Camper post up first. ;-)


  7. Christine on August 8th, 2009 12:16 pm

    I don’t actually eat beef but if I were to make it for my husband, he would be very happy.

    Thanks again for hosting July’s GAHIGF! I especially like our camping trip adventure! :)

    • Shirley on August 10th, 2009 11:26 pm

      Hey, Christine–I’d like to see the statistics on how many more men enjoy beef than women. My husband just loves it. I could live on chicken and fish myself, but I do enjoy this London Broil from time to time.

      I’m so glad you and so many others enjoyed GAHIGF. It took us all to make it work so well!


  8. Kristia@FamilyBalanceSheet on July 23rd, 2010 9:39 pm

    That billboard is a hoot.

    The steak looks great. Thanks for linking up to my summer grilling exchange.

    • Shirley on July 24th, 2010 12:14 pm

      Hi Kristia–Welcome to gfe! :-) LOL re: the billboard … I know! We saw it when on the interstate for a short while and it made me wish I could see the others in the series. ;-)

      Thanks on the London Broil! Will definitely try to remember to link up to your exchange each week. Summer grilling is just right with our current heat. Last night I grilled veggies to go along with our pork chops. There’s just no way I want to turn on the oven right now.


  9. Mary on March 18th, 2011 6:51 pm

    I recommend coconut aminos as an excellent sub for soy sauce. It’s made by a company called Coconut Secret. I’ve used it in all kinds of dishes, including stir fry.

    • Shirley on March 18th, 2011 10:44 pm

      Hi Mary–It looks like you are new here–welcome to gfe! :-) And thanks so much for your recommendation. Others highly recommend the coconut aminos, too. I love the idea of them, but haven’t found them locally yet and I don’t do much ordering online. I hope to get the product soon though as I don’t like using even a little bit of soy. When I mixed my marinade today, I actually skipped the soy sauce as I didn’t have any. I used balsamic vinegar and maple syrup instead. Still turned out great!


Leave a reply

Related Posts with Thumbnails