Updated: Jun 13
4 pounds london broil (I had two that were approx 2lb each and 3/4" thick)
1/2 cup extra virgin olive oil
1 cup apple cider vinegar
1 cup water
1 tablespoon chili powder
1 teaspoon pink Himalayan salt
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon smoked paprika
2 teaspoon garlic & herb seasoning
1 cup low carb red wine
2 tablespoons butter
1 medium yellow onion, finely diced
8 cloves of garlic, sliced in half
Combine all of the marinade ingredients and whisk together. Set 3/4 cup aside to make a sauce with and refrigerate. In a large ziploc bag, put the London broil and pour the marinade over. Allow to marinate in the refrigerator for 6 hours to overnight.
When you're ready to cook the london broil first prepare the sauce.
In a small sauce pan over medium heat, melt the butter and cook down the garlic cloves and onions. Allow onions to become translucent (about 3/4 minutes) and then combine the reserved 3/4 marinade and wine. Bring to a steady boil for 2 minutes, then reduce heat to low and allow to simmer for 10 minutes. The sauce will reduce and thicken.
To cook the London broil, heat a pan with olive oil and on high heat. Lay the london broil down and cover. Cook for 4 minutes, flip and cover again and cook for an additional 4 minutes.
Remove immediately and allow the meat to rest for a minimum of 10 minutes.
Serve with the sauce immediately and enjoy!