London Broil with Roasted Cauliflower and Onions


1 and 1/2 lb London broil top round steak, 3/4 inch thick
1/2 cup balsamic vinaigrette
4 cups cauliflower florets
1 large red onion, cut into 1/2 inch wedges
2 tsp olive oil, divided
1 tbs balsamic vinegar
1/4 cup Parmesan cheese, shredded
2-3 tsp dried thyme
kosher salt and black pepper to taste
  • Place the steak in a large resealable plastic bag and add the vinaigrette. Seal the bag and turning to coat.
  • Refrigerate for 12 hours turning occasionally.
  • Preheat the oven to 425 degrees.
  • In a large bowl combine cauliflower, onion and oil, then toss to coat.
  • Spread the vegetables in a single layer on a rimmed baking sheet.
  • Bake for 20 minutes, stirring once, then remove pan from oven.
  • Drizzle vinegar on vegetables and toss to coat.
  • Sprinkle with Parmesan and return to the oven and bake for another 8-10 minutes.
  • Meanwhile, coat a large nonstick skillet or grill pan with non stick cooking spray and place over medium heat until hot.
  • Remove steak from marinade. Discard marinade.
  • Sprinkle steak with thyme and season with salt and pepper to taste.
  • Place steak in a skillet and cook for 4-5 minutes per side for medium rare.
  • Transfer steak to a platter and let stand for 5 minutes.
  • Thinly slice the steak against the grain and serve with the roasted vegetables.




25 min


10 min


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