Grilled London Broil

Enjoy a spin on the traditional London Broil by taking it to the grill. A flavorful marinade tenderizes the steak. Serve with onions and asparagus for a pop of color on your plate.

  • 40
  • 4
  • 230
  • 29 g

Ingredients & Cooking


  • 1/3 cup red wine vinaigrette
  • 1/2 teaspoon dried basil leaves
  • 2 medium red onions, each cut into 8 wedges
  • 1 pound fresh asparagus, trimmed
  • 4 tablespoons red wine vinaigrette, divided


  1. Combine marinade ingredients in food-safe plastic bag. Place beef steak in marinade; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; arrange onions and asparagus 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) turning occasionally. Do not overcook. 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.
  3. Cook's Tip: You may skewer the steak and onions for an elegant presentation. Cut steak into 1-1/2-inch pieces. Alternately thread beef and onion wedges onto ten 10-inch metal skewers. Grill as directed in step 2.
  4. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve steak across the grain into thin slices. Season with salt and pepper, as desired. Drizzle steak with remaining 1 tablespoon vinaigrette. Serve steak with vegetables.

Safe Handling Tips

Nutrition Information

Butcher Counter

Top Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
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