Thai Marinated Steak

Servings 4 people


  • 3 cloves garlic
  • 1 shallot chopped
  • 2 sun-dried tomatoes
  • 2 vine-ripened tomatoes
  • 1 tablespoon coconut aminos
  • 3 tablespoons lime juice
  • 2 tablespoons raw honey
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds London broil


  • DO-AHEAD TIP: Marinate London broil overnight or for at least 5 hours (see recipe).
  • Prepare marinade: In a food processor or blender, combine first 9 ingredients (garlic through pepper); blend until smooth.
  • Place London broil in a large zipper-topped plastic bag; pour marinade on top. Seal bag and turn to coat; refrigerate overnight or at least 5 hours.
  • Preheat outdoor grill to MEDIUM-HIGH.
  • Remove steak from marinade, discarding marinade and bag; grill steak for 4 to 5 minutes per side or until cooked to desired level of doneness. (Cooking time may vary according to thickness of steak.)
  • Transfer steak to a cutting board and allow it to sit for 5 minutes then thinly slice across the grain (diagonally).


SERVING SUGGESTION: Serve steak slices over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add stir-fried zucchini, yellow squash and snow peas on the side. NUTRITION: per serving: 554 Calories; 41g Fat; 31g Protein; 15g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates. Points: 15
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