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London Broil With Roasted Green And Yellow Squash Recipe
|Beef flank steak||1 , trimmed of all visible fat|
|Red wine vinegar||3⁄4 Cup (12 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Small zucchini||1 Pound|
|Yellow summer squash||4 Small|
|Hot cooked couscous||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 1393 Calories from Fat 215
% Daily Value*
Total Fat 24 g37%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 102.5 mg
Sodium 1242.6 mg51.8%
Total Carbohydrates 199 g66.5%
Dietary Fiber 22.8 g91%
Sugars 38.7 g
Protein 93 g185.8%
Vitamin A 50.8% Vitamin C 356.1%
Calcium 33.6% Iron 69.5%
*Based on a 2000 Calorie diet
Place the steak in a 13" X 9" baking dish.
In a small bowl, stir together the vinegar, soy sauce, honey, ginger, garlic and bay leaf.
Pour over the steak.
Cover and marinate in the refrigerator for at least 6 hours, turning the steak once or twice.
Drain the steak, reserving the marinade.
In a small saucepan, bring the reserved marinade to a boil.
Meanwhile, cut the zucchini and yellow squash lengthwise in halves or quarters.
Place the vegetables on the rack in a broiling pan, leaving room for the steak.
Broil the vegetables 6" from the heat for 10 minutes, turning them and rearranging them as needed to cook evenly.
Place the steak on the rack with the vegetables and broil for 6 minutes.
Turn the steak over and broil about 8 minutes more or until the vegetables are tender and the steak is cooked to desired doneness. (The vegetables will take about 20 minutes total and the steak about 14 minutes total.)