grilled london broil with summer vegetables recipe

grilled london broil with summer vegetables

prep time: 15 minutes
cook time: 10 minutes
ready in: 25 minutes

makes: 4 servings, 10 oz. each


  • 1/4 cup red wine vinegar
  • 2 Tablespoons olive or canola oil
  • 1 Tablespoon fresh thyme or oregano
  • 2 large cloves garlic, minced
  • 1/2 teaspoon ground pepper
  • 1 lb. beef top round steak (London Broil)
  • 1 cup cherry tomatoes
  • 2 medium zucchini, sliced lengthwise
  • 1 medium yellow summer squash, sliced lengthwise
  • 1 teaspoon olive oil
  • 2 Tablespoons grated Parmesan cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. 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.
  2. Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade.
  3. Preheat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8–9 minutes for medium doneness, turning occasionally. Grill vegetables 6 –10 minutes or until crisp-tender, turning occasionally.
  4. Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.

Per Serving: 270 calories, 15g fat, 5g saturated fat, 55mg cholesterol, 110mg sodium, 8g carbohydrate, 2g fiber, 27g protein