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Grilled London Broil

Enjoy a spin on the traditional London Broil by taking it to the grill. A flavorful marinade tenderizes the steak. Serve with onions and asparagus for a pop of color on your plate.

Grilled London Broil

Cook Time: 40 Minutes

Servings: 4

Ingredients: 6

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Ingredients

Marinade

Vegetables

Preparation

  1. Step 1

    Combine marinade ingredients in food-safe plastic bag. Place beef steak in marinade; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Step 2

    Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; arrange onions and asparagus around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) turning occasionally. Do not overcook. Grill onion wedges, covered, 15 to 20 minutes, turning occasionally (Gas grilling times remain the same.) Grill asparagus, covered, 6 to 10 minutes (8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.

    Cooking Tip: You may skewer the steak and onions for an elegant presentation. Cut steak into 1-1/2-inch pieces. Alternately thread beef and onion wedges onto ten 10-inch metal skewers. Grill as directed in step 2.

  3. Step 3

    Toss onions and asparagus with 3 tablespoons vinaigrette. Carve steak across the grain into thin slices. Season with salt and pepper, as desired. Drizzle steak with remaining 1 tablespoon vinaigrette. Serve steak with vegetables.

Nutrition Information

231 Calories

0 %*

1.8g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

5.4 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 231 Calories; 63 Calories from fat; 7g Total Fat (1.8 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.5 g Monounsaturated Fat;) 73 mg Cholesterol; 236 mg Sodium; 14 g Total Carbohydrate; 3.3 g Dietary Fiber; 29 g Protein; 5.4 mg Iron; 682 mg Potassium; 8.8 mg NE Niacin; 0.9 mg Vitamin B6; 2 mcg Vitamin B12; 5.1 mg Zinc; 29.2 mcg Selenium; 98.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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