Live a more Natural,

Healthy Life

Check out our blog to learn about holistic,
safe, and natural alternatives to conventional medicine.

Cook Up the Great Britain of Steak Dishes for Dinner Tonight!

London broil is a great way to make use of tougher cuts of meat like top round steak. Traditionally done under a broiler it also works well on the high heat of a grill as well. The marinade needs at least 4 hours, but overnight is even better.

I like to serve this over a bed of sautéed tomatoes and onions. When brandywine tomatoes are in season I love to slice and broil them them, otherwise I would turn to a plum-style tomato like roma.


  • Gallon size zip top bag

  • Medium work bowl

  • Large slotted broiler pan


  • 1 to 1 ½ pound bottom round

  • Medium red onion, julienne cut

  • 2 tomatoes cut into half inch slices.

  • 6 cloves of garlic, minced

  • ¼ cup of dry red wine, cabernet or merlot

  • ¼ cup of balsamic vinegar

  • 2 tablespoons of soy sauce

  • 1 teaspoon salt

  • 1 teaspoon of fresh cracked black pepper

  • 2 tablespoons of coconut oil

Here is how to make a delicious London Broil


Step 1: Add the garlic, wine, balsamic vinegar, soy sauce, salt and pepper to a work bowl. Stir to combine.

Step 2: Place the top round in a gallon size bag. Pour the marinade into the bag and remove the air from the bag so the marinade adheres directly to the meat.

Step 3: Marinate for 4 hours or overnight.

Step 4: Preheat your oven to 400 degrees.

Step 5: Grease the slotted broiler pan with coconut oil and place the steak on one side of it. Place it in the oven for 6 to 7 minutes.

Step 6: Add the tomato and onion slices to the available space on the broiler pan. Then turn the broiler on. If you have a multi-setting broiler, then the low broil is better than high.

Step 7: Flip the steak after 3 or 4 minutes or once it has taken on a little color from the broiler.

Step 8: Remove the steak from the heat, tent under tinfoil and cover with a tea towel. Allow it to rest for 5 minutes.

Step 9: Remove the sautéed tomatoes and onions from the broiler. Plate the immediately.

Step 10: Cut the steak against the grain on the bias and lay the strips over top of the bed of tomatoes and onions.

A quick sprinkle of chopped parsley adds a nice touch of color. For a wine I use whatever dry red I used in the marinade, usually cabernet sauvignon or merlot.

Hello & Welcome

Sage Nutrition and Healing Center is a holistic health practice, dedicated to bringing safe, natural alternatives to conventional medicine to patients looking for ways to live overall healthier lives.


  • Facebook - White Circle
  • Instagram - White Circle
  • LinkedIn - White Circle
  • Pinterest - White Circle
Featured Posts
Recent Posts
Sign Up
And stay updated.
Hot off the Presses

Dr. Tasmin Cordie's empowering book gives a complete look into incorporating the Paleo diet into your lifestyle and the nutritional science behind its health benefits.