Eosinophilic Esophagitis Friendly London Broil

Total time8 hr 27 min

Prep time15 min

Cook time12 min

4.8

(10)

Eosinophilic Esophagitis Friendly London Broil

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Ingredients

4 servings

For the marinade

1 ½ lb flank steak or top round steak (about 1 to 1 ½ inches thick)
3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
2 tbsp worcestershire sauce
2 tbsp olive oil
1 tbsp red wine vinegar
3 cloves garlic, minced
1 tsp dijon mustard
1 tsp brown sugar
½ tsp black pepper, freshly ground
½ tsp kosher salt

For serving

1–2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a large zip-top bag or shallow baking dish, whisk together the soy sauce, Worcestershire sauce, olive oil, red wine vinegar, garlic, Dijon mustard, brown sugar, black pepper, and kosher salt until combined.
2
Score the surface of the steak lightly with a sharp knife in a crosshatch pattern (cuts about 1/4 inch deep on each side) to help the marinade penetrate. Add the steak to the bag or dish, turning to coat thoroughly. Seal and refrigerate for at least 8 hours, or up to 24 hours, turning once halfway through.

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