Whenever I plan my meals for the week, I always try to find a new type of food to try out. That way, I have plenty of options to choose from and don’t get bored of a certain food while still having healthy, and most importantly delicious, recipes to choose from. I’m always looking online for new recipes but I love looking at legion athletics . com for healthy recipe inspirations since they do all of the hard work of grouping recipes together from a bunch of different websites with their nutritional information.
This particular cooking method is one that I’ve never tried before with steak, but it’s definitely one that I will be doing in the future since it’s so easy to make and especially since the clean up is so much easier than cooking steak on the stovetop. Plus, you can cook your vegetables on the same pan, further speeding up cooking time and reducing the amount of dishes you need to clean even more.
Though, because it was my first time cooking with this broiler, it was a little bit hotter than I had anticipated and I cooked the meat a little bit too much than I usually like it to be, But, it was still quite tender and juicy and had a ton of flavor, even just from the marinade. So, when you make yours, definitely experiment with the timing on your steak broiling and err on the side of less time since you can always put it back in for a little longer, if needed. And especially since these cuts of meat are so lean, they can dry out quite quickly, so serving it with the pan drippings as well can help to moisten the meat back up again, if you do overcook the meat a little bit. And if you do cook it well done, you can always serve it with ketchup and just call it the Trump Special.
I was initially going to make just the steak for the recipe, but I wanted to make this recipe a full meal. And since I like to have some carbs to pair with my protein, I thought that adding some low calorie vegetables would help to add some balance to the meal. And it also adds some important nutrients as well as fiber to completely satiate the appetite while still keeping the total meal calorie count low, as opposed to something like rice, which would be more calories.
Also, with these steaks being a lot leaner and a bit tougher to cook than other more expensive cuts, such as a New York strip or ribeye, they are cheaper, both financially and calorically. But, because of the marinade step, we are able to break down this tough piece of meat and turn it into something quite delicious and tender. In fact, the origins of this dish come, surprisingly, not from England, but from America, where it was first called “London Broil” to hide its cheap cost behind a fancy sounding name.
But regardless of if you’re in America or London, or anywhere else in the world, this quick and easy recipe will be a great filling meal to add to your meal plan, feeding you with a ton of protein and some nutritious carbs, while remaining low in calories but high in flavor.
Ingredients:
- 2 tbsp olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 lemon’s worth of juice
- 1/2 tsp or so lemon zest
- 2-3 garlic cloves
- 1 tbsp Italian seasoning
- 1 tsp black pepper
- 1/2 tsp salt
- 2 lbs top round, sirloin, or flank steak
- 2 tbsp fresh parsley
- 1 tbsp butter (optional)
- 1 tbsp olive oil
- 2 russet potatoes
- 1 cup cherry tomatoes
- 2 zucchinis
- 2 onions
- Some salt and pepper, to taste
Step 1: Prepare Marinade & Let Meat Marinate for At Least 2 Hours-Overnight
First, we’ll prepare the marinade, so in a large bowl or resealable bag, combine the 2 tbsp olive oil, Worcestershire sauce, soy sauce, lemon juice, lemon zest, minced garlic, Italian seasoning, black pepper, and salt, and then add in the steaks, tossing it to coat the meat completely.
Then, cover the bowl with plastic wrap or seal up the plastic bag and place it into a bowl to keep it from spilling and marinate this in the fridge for at least 2 hours or overnight, tossing it every so often to make sure the meat gets evenly marinaded.
Step 2: Remove Meat from Fridge & Marinade & Preheat Oven to 400°F or Turn on Broiler
Then, when you’re ready to cook your meat, adjust your oven racks so that there’s one about 4-5 inches from your broiler and then preheat the oven to 400°F or turn your broiler on and remove the meat from the fridge and drain it from the marinade and allow it to come to room temperature.
Step 3: Chop Vegetables into 1 inch Pieces, Then Coat w/ Oil Before Transferring to Baking Sheet
While we wait, we’ll prepare the vegetables. So, roughly chop them up into 1 inch or so pieces and then place them in a bowl to coat them with 1 tbsp of oil before transferring them to a baking sheet lined with parchment paper.
Step 4: Add Salt & Pepper to Vegetables & Roast for 5-10 Minutes; Then Add Steaks & Cook for 4-7 Minutes; Flip & Cook for Another 4-7 Minutes
Then, once the oven is warmed up, add the salt and pepper to your vegetables and place them into the oven and roast them for 5-10 minutes.
Then, give them a toss and then place the steaks in the center of the pan. Cook this for another 4-7 minutes, then toss the vegetables again and flip the steaks, and then cook this for another 4-7 minutes, until the steak reaches your desired doneness.
Step 5: Remove from Oven & Add Butter to Steak (if desired); Let Rest for 5-10 Minutes; Slice Meat Against the Grain; Serve w/ Minced Parsley & Pan Drippings & Enjoy!
Remove this from the oven and place the butter on top of the steaks (if desired) and then let this rest for 5-10 minutes before slicing the steak against the grain into thin slices before serving with a garnishing of minced parsley and some of the pan drippings, if desired. And with that, your London Broil Steak w/ Roasted Vegetables is ready to eat.