London broil with marinated vegetables (Keto)

 

Makes 6 servings

• ¾ cup olive oil
• ¾ cup red wine
• 2 tablespoons finely chopped shallots
• 2 tablespoons red wine vinegar
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ½ teaspoon dried thyme 
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon black pepper
• 2 pounds top round london broil (1½ inches thick)
• 1 medium red onion, cut into ¼-inch-thick slices
• 1 package (8 ounces) sliced mushrooms
• 1 medium red bell pepper, cut into strips
• 1 medium zuchini, cut into ¼-inch-thick slices

1. Whisk oil, wine, shallots, vinegar, garlic, salt, thyme, oregano, basil and black pepper in medium bowl until well blended.
2. Combine london broil and ¾ cup marinade in large resealable food storage bag ; seal bag, turn to coat and marinate in refrigerator at least 1 hour or up to 24 hours, turning bag once or twice.
3. Combine onion, mushrooms, bell pepper, zuchini and remaining marinade in separate large food storage bag ; seal bag, turn to coat and refrigerate at least 1 hour or up to 24 hours, turning bag once or twice.
4. Preheat broiler.
5. Remove meat from marinade and place on broiler pan ; discard marinade.
6. Broil 4 to 5 inches from heat about 9 minutes per side or until desired doneness ; let stand 10 minutes and thinly slice beef.
7. Meanwhile, drain vegetables and arrange on broiler pan ; discard marinade.
8. Broil 4 to 5 inche from heat about 9 minutes or until edges of vegetables just begin to brown.
9. Serve beef with vegetables.

Per serving

• 385 calories
• 22g total fat
• 6g carbs
• 4g net carbs
• 2g dietary fiber
• 37g protein

BON APPÉTIT