For the London Broil

  • 1.5-2 lb london broil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons coconut aminos
  • 1 teaspoon tarragon
  • 1 teaspoon parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • gallon sized Ziploc bag

For the Citrus Lime Dressing

  • 1/3 cup apple cider vinegar
  • 1/4 cup olive oil (I used a mild flavor)
  • juice of 3 limes, zest of 1 lime
  • juice of 1 orange
  • juice of 1 lemon
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


t’s time to marinate. Seriously though, I am so impatient and HATE marinating because I just want my food, and I want it now, but you HAVE to marinate this or it won’t be that exciting. Just do it. Stop being lazy.

Grab your Ziploc bag, add your london broil to it along with all the other ingredients below. Not the citrus dressing ingredients you weirdo.

Shake the bag, push all the ingredients together, knead the steak. KNEAD IT! Just give it some loving. Then set it in the fridge to marinate for 2+ hours. How long did I marinate mine? Freaking 48 hours people. You know why? Because that’s how sh*t goes sometimes people!

Ok, you’ve marinated and now it’s time to prepare this chunk o’ meat. Heat up that grill!!

Now, you have 2 options. #1 If your grill has 2 burners, turn one on HIGH. You will sear both sides of the steak on the HIGH heat burner. This will just take 1-2 minutes per side. #2 Or, if you don’t have a grill with multiple burners, sear your steak in a pan over very high heat with a bit of fat in the pan. This will only take 1-2 minutes per side.

Once you’ve seared both sides of the steak, flip it to your medium heat burner and close the grill. Let this side cook for about 4-5 minutes. Then flip to the other side

While the steak is cooking, head in the kitchen to make your citrus dressing.

Add all your ingredients for your dressing together and whisk together.

Once your steak is done cooking–you can poke at it to tell if it’s done–if your finger sinks in deep, it’s probably not quite ready. If the meat has a bit of push back when you poke it, that chunk o’ meat is ready!! It all depends how cooked your like yours. I like mine pink. I know you cared.

Once the steak is done, set it on a plate to rest for at least an hour. That means leave it the hell alone and let the juices meld together.

After it has has finished resting, cut it thinly with a SHARP knife and add it to your dressing. Mix thoroughly. Store in the fridge for a more crisp and refreshing flavor.