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Have you tried London broil? Beef up your grilling with this lean cut of meat which will be more tender and flavorful if it is marinated. While the grill is hot, roast up a rainbow of vegetables to go with your meal. Serve with steaming ears of corn. Grilled peaches sprinkled with cinnamon make a perfect finish to the meal.
Grilled London Broil with Summer Vegetables
Makes 4, 10 oz. servings
Prep Time: 15 minutes + marinating time
Cook Time: 10 minutes
1/4 cup red wine vinegar
2 T. Giant olive or Giant canola oil
1 T. Giant fresh thyme or oregano
2 large cloves garlic, minced
1/2 tsp. Giant ground pepper
1 lb Giant beef top round steak (London Broil)
1 cup Giant cherry tomatoes
2 medium Giant zucchini, sliced lengthwise
1 medium Giant yellow summer squash, sliced lengthwise
1 tsp. Giant olive oil
2 T. grated Parmesan cheese
For marinade, combine vinegar, oil, thyme or oregano, garlic and pepper in a food-safe plastic bag. Add steak to bag and turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade. Pre-heat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8 to 9 minutes for medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until crisp-tender, turning occasionally.
Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.
Nutrition information per serving: 270 calories, 15 g fat, 5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.
BONUS BUY™ Savings week of August 16 – August 22 for this menu:
- GIANT Top Round London Broil
- GIANT Cherry Berry Grape Tomatoes
- GIANT Green or Yellow Squash
- GIANT Sweet Corn
- Orchard Perfect Peaches |
