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Lemongrass London Broil


Lemongrass London Broil

Prep time: 10 minutes

Cook time: 20 minutes

Marinate time: 15 minutes

Stand time extra: 5 minutes

Serves 12

1 lime, juiced

½ cup less-sodium soy sauce

cup chopped lemongrass

4 garlic cloves, minced

2 tbsp. finely minced fresh gingerroot

2 tbsp. honey

2 tsp. crushed red pepper flake

2 tsp. olive oil

1 (3-lb) London Broil (top round steak)


  1. For the marinade, in a large resealable plastic bag combine lime juice, soy sauce, lemongrass, garlic, ginger, honey, red pepper flakes and oil. Add steak; seal bag and turn to coat. Refrigerate 15 minutes to 12 hours.
  2. Preheat grill to medium (300°F to 350°F). Remove steak from marinade; discard marinade. Pat steak dry with paper towels, and season with freshly ground black pepper to taste. Grill 10 to 12 minutes per side (145°F for medium-rare) or to desired doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut against the grain into thin slices, and serve.

Per serving: 175 calories, 8g fat, 3g saturated fat, 65mg cholesterol, 135mg sodium, 2g carbohydrate, 0g fiber, 1g total sugars, 1g added sugars, 23g protein.

Make it a meal: Serve with steamed brown rice and sautéed roasted red pepper strips.

Item number: 30045AT


[[Talking Points]]

Culinary: What is lemongrass?
Lemongrass is a type of grass grown in many tropical regions. Lemongrass has a mild citrus flavor. It is often used in Thai and Vietnamese cuisines. (Think curries and teas.)

Nutrition: London broil
This thick steak is cut from the inside muscle of the upper section of the rear round. It’s flavorful and slightly more tender than other cuts from the round. A 3-oz. cooked portion of London broil yields 170 calories and 8g of total fat.

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