London Broil (4 Servings)
Total Recipe Time: 35 to 40 minutes
Marinade Time: 6 hours or overnight
- 1 pound top round steak, cut 1 inch thick (or top sirloin) for other cut choices see Cook’s Tip below)
- 2 medium red onions, cut into 8 wedges each
- 1 pound asparagus, trimmed
- 3 tablespoons prepared red wine vinaigrette Salt and pepper
- 1⁄3 cup prepared red wine vinaigrette
- 1⁄2 teaspoon dried basil leaves, crushed
Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Thread remaining 12 onion wedges onto two 12-inch metal skewers.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid 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) to medium (160°F) doneness, turning occasionally. 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.
Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve steak crosswise into thin slices. Season with salt and pepper, as desired. Serve with vegetables.
Cook's Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 12-inch metal skewers. Insert a skewer about 1 inch from each end of the asparagus spear, leaving small space between spears. Use tongs to turn entire asparagus "ladder" for even cooking.
Cook's Tip: One-and-one-half to two pounds flank steak or one-and-one-quarter pounds boneless beef chuck shoulder steak, cut 1 inch thick, may be substituted for beef top round steak. To grill flank steak, place on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To grill chuck shoulder steak, place steak on grid over medium-ash covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.