Roasted Vegetables with London Broil

Roasted Vegetables with Steak – 15 minutes prep; 25 minutes bake, serves 2 with small amount of left-overs or 4-5 when recipe is doubled.

  • 1 [2] Red onion
  • 1 [2-3]  Red bell pepper
  • 1 [2] 8-oz container of sliced baby portabella mushrooms
  • 1 [2] bunch of asparagus
  • 1 Tbsp olive oil (approximately)
  • 1.5 [2.5] pound London broil steak (poke holes on both sides with fork)
  • 1 [2] tsp. sea salt

Marinade:

  • 2 [4] tsp. McCormick blend Montreal Steak Seasoning
  • 2 [4] Tbsp. soy sauce
  • 2 [4] Tbsp. olive oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine marinade ingredients in Ziploc bag.  Add London broil steak.  Refrigerate and marinate for 30 minutes (if possible; but if don’t have time, it turns out okay with just a quick soak).
  3. Chop onions, peppers, and asparagus into large chunks (bite-sized).  Combine with mushrooms in a large Ziploc bag.  Add olive oil (1 Tbsp) and sea salt.  Seal and shake until vegetables are well-coated.  May need to do this in two batches with a lot of veggies.
  4. Spread veggies into one or two large glass baking dishes.
  5. Put veggies and meat in oven; bake until meat is cooked to desired done-ness.  Start checking after about 15 minutes.  May want to cook veggies longer.

Optional: Rice helps stretch this meal.

Left-overs: This is excellent the next day in a wrap.  Use a large soft tortilla wrap with fresh rice to make roasted veggie & steak burritos.  Add some soy or teriyaki sauce for extra flavor.

Source: Shelly’s Creation

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