By: Jacqueline Gomes, RDN, MBA
Happy 4th! There’s nothing like an outdoor barbeque to make you feel like summer is in full swing!
Grilling during the Independence Day holiday is pretty standard, but if you’re looking to create some variety on your menu, don’t forget to include some leaner protein like Salmon, tuna and London Broil. Include a variety of healthy and fun foods for all to enjoy.
Here are some tips to make your outdoor party a success:
- Don’t Flatten Burgers, Steaks & Chops with the Spatula. Flattening these items on the grill only squeezes out the flavorful juice and can cause flare ups!
- Marinating meats intensifies the flavors and adds juiciness that everyone craves.
- Choose lean cuts of beef like London Broil. Lean beef is an excellent source of protein and zinc which supports a healthy immune system.
Grilled London Broil & Vegetables
Prep: 5 minutes
Grill: 14-19 minutes
- 1/3 cup soy sauce
- ¼ cup olive oil
- 1/3 cup lemon juice
- ¼ cup Worcestershire Sauce
- 1 tsp garlic powder
For the Grill:
- 2 pounds London Broil
- 2 large zucchini, sliced lengthwise
- 1 large sweet onion, sliced into think slices
- Salt & pepper
- Olive oil
- Combine marinade ingredients in food-safe plastic bag. Place beef in marinade; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Preheat outdoor grill to medium heat.
- Remove steak from marinade; discard marinade and season both sides with Kosher salt and pepper. Place steak on grid over medium heat, arrange onions and zucchini 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.
- Drizzle olive oil over onion and zucchini, sprinkle with salt & pepper. Grill onion slices, covered, 15 to 20 minutes, turning occasionally. Grill zucchini, covered, 5 to 8 minutes or until crisp-tender, turning occasionally.
- Carve steak across the grain into thin slices. Season with salt and pepper, as desired.
Recipe: Jacqueline Gomes, RDN, MBA