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Grilled London Broil (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 09/26/2013 - London broil is a great way to enjoy a low-calorie, low-fat, high-protein dinner. This version employs a dry rub and delivers a London broil cooked to perfection and ready for slicing and dining.
- 1 London broil (about 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
Mix dry ingredients in a small bowl.
Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
Heat a grill to 425 degrees Fahrenheit.
Place meat on grill for about 4½-5 minutes on each side to medium-rare. Use tongs, and do not pierce with a fork or overcook, as London broil is so lean it is best served juicy.
Remove from heat and let rest for 5 to 10 minutes before slicing across the grain at a 45 degree angle.
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