"London broil," often call top round, is the perfect cut for easy summertime entertaining. A tangy marinade of lemons and garlic ensures this cut is tender and juicy. Serve with a big green salad and a pile of warm pita bread.
1 1/2 pound London broil (top round beef), trimmed of excess fat
In a wide, shallow dish, combine oil, lemon juice, lemon quarters, garlic, 1 teaspoon of the salt, pepper and chile flakes. Add beef and gently massage to fully coat with marinade. Cover and refrigerate 12 hours or overnight.
Prepare a grill for medium-high heat cooking. Remove beef from the marinade and pat dry; discard marinade.
Season beef with remaining 1 teaspoon salt. Arrange on the grill and cook 4 minutes on one side. Flip and continue to grill until cook to your liking, an additional 2 to 3 minutes for medium-rare. Remove from the grill and allow to rest for about 5 minutes. Thinly slice beef against the grain and serve.
Per Serving:120 calories (30 from fat), 3.5g total fat, 1g saturated fat, 50mg cholesterol, 310mg sodium, 20g protein.
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