London Broil with Rosemary Vegetables

prep time    ~
20 minutes
cooking time    ~
45 minutes

Buying grass-fed meat can add up. If you're feeding a family on a tight budget, less-expensive cuts like top round or "London Broil" will help you stretch your dollars. This classic recipe calls for marinating London broil in red wine and vinegar to tenderize the meat before broiling it.


  • .25 cup red wine
  • 4 cloves garlic, finely minced
  • 2 tablespoons coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • .5 teaspoon sea salt
  • .25 teaspoon cracked black pepper
  • 2 pounds top round


  • 1 tablespoon extra-virgin olive
  • 4 oz. baby bella mushrooms, sliced
  • 1 small yellow onion, sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 sprig fresh rosemary
  • Salt and pepper


  1. Place all the ingredients for the meat in a shallow dish. Score both sides of the meat, diamond cut, about .125-inch deep. Place the meat in the refrigerator to marinate the 6 hours or overnight, turning occasionally.
  2. Remove the meat from the marinade and let it sit at room temperature for 30 minutes before cooking. Lightly pat off excess marinade.
  3. Position an oven rack in the top quarter of the oven. Set the oven to broil on high and cook the meat about 4 inches from the heating element for 5 to 7 minutes on each side. Let stand for 10 minutes before thinly slicing it diagonally against the grain.
  4. Meanwhile, prepare the vegetables. Place the olive oil in a pan over medium heat, add the vegetables and rosemary and saute until tender, about 15 minutes. Season with salt and pepper.