London Broil with Lime-Garlic Ginger Marinade
Serves 4 to 8 | All Phases
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons coconut aminos
- 3 cloves garlic, minced
- 1 heaping teaspoon minced or grated fresh ginger
- 10 drops liquid stevia
- 1 to 2 pounds top round steak, flank steak, sirloin, or skirt steak (or tempeh, cut into chunks)
- Sea salt and freshly ground black pepper
- Combine the lime juice, coconut aminos, garlic, ginger, and stevia.
- Make shallow slashes across the surface of the steak with a knife.
- Place the steak (or tempeh) in a resealable bag or shallow glass dish.
- Pour the marinade over it, cover, and marinate, refrigerated, for at least 2 hours, or up to 2 days.
- Turn occasionally so that all surfaces of the steak or tempeh have good contact with the marinade.
- When near the end of the marinating time, remove from the refrigerator and allow to return to room temperature.
- Prepare a grill for direct cooking at 450 to 500 degrees.
- Dry the steak or tempeh well with paper towels.
- Season with freshly ground pepper and salt. (Go lightly on the salt since coconut aminos are already salty.)
- Grill the steak for approximately 5 minutes per side, until the internal temperature reaches 125 degrees. Remove from the grill, cover, and let the steak rest for 5 to 10 minutes before slicing, to allow the meat to relax. (If using tempeh, pan-fry in a nonstick skillet until golden and crispy.)