Marinated London Broil with Zucchini and Heirloom Tomatoes

Zehava Krohn Zehava Krohn
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A  delicious marinated London broil with beautiful roasted vegetables.

2h 45m 6
Medium Low Carb Meat

Contains: Soy, Gluten, Wheat

Directions

For the Steak

  1. Whisk all marinade ingredients together.

  2. Place London broil into a large, heavy duty resealable plastic bag. Pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator.

  3. Remove steak from bag and pat dry with paper towels.

  4. Prepare rub. Combine brown sugar, salt, and black pepper. Rub some of the mixture into the meat. You will not need to use the full amount (reserve the remaining rub for  your next grilling dinner).

  5. Preheat grill to medium-high heat.

  6. Remove your London broil from the marinade, and place on the hottest part of the grill for about 8 to 10 minutes  on each side (we always rotate halfway through to get those nice grill marks). Resist peeking into your grill too often; it needs to stay closed.

  7. After meat has grilled for a total of 16 to 20 minutes, remove the London broil from the grill and place on a cutting board. Allow to rest for 5 minutes.

  8. Slice London broil diagonally across the grain. Cut thin slices, and serve.

For the Marinated Squash and Heirloom Tomatoes

  1. Combine all marinade ingredients. Add tomatoes and zucchini to marinade for 1 hour or up to a day.

  2. Preheat grill to medium-high.

  3. Remove vegetables from marinade and sprinkle with Kosher salt and pepper.

  4. Grill tomatoes for 2 minutes on each side.

  5. Grill squash for 4  minutes on each side, or until fork tender.

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1 Comment

M S •

Grill Can this be made in a grill pan? If yes how long on each side?

Raquel Malul Kosher.com Team •
Reply to M S

Yes- I think it would be a similar time as the grill.

Ayala •
Reply to Raquel Malul

but what do you do about it needing to be closed?

Raquel Malul Kosher.com Team •
Reply to M S

Yes, I think it would be similar to the grill but I'd make sure to check the internal temperature with a meat thermometer to make sure you don't over/under cook it.