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london broil

Lemon Garlic Marinated Top Round London Broil with “Squoodles”

3.32 from 19 votes
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Protein: Beef
Cut: London Broil / Top Round
Diet: Dairy Free, Gluten Free, Keto, Paleo, Whole30
Course: Main Course
Prep Time: 1 day 15 minutes
Cook Time: 30 minutes
Total Time: 1 day 45 minutes
Servings: 4 people


  • 4 ea ButcherBox Top Round London Broil
  • 2 c butternut squash ‘noodles’
  • 1 c cherry tomatoes sliced in half
  • 2 Tbsp olive oil extra virgin
  • 4 cloves garlic thinly sliced
  • ½ tsp chili flakes
  • 1 Tbsp parsley chopped
  • salt and pepper to taste


  • 6 cloves garlic minced
  • 1 lemon zest
  • 4 Tbsp parsley chopped
  • 2 Tbsp thyme chopped
  • 2 Tbsp rosemary chopped
  • ¼ c olive oil extra virgin
  • 1 lemon juiced


  • Mix all marinade ingredients in a bowl. Coat the steaks thoroughly and refrigerate for at least 30 minutes or overnight. Let steaks sit at room temperature for 30 minutes before cooking
  • Preheat oven to 375°F.
  • Preheat cast-iron skillet or grill pan on medium-high heat.
  • Sear Top Round London Broils on all 6 sides, for 1-2 minutes per side. Transfer to sheet pan and finish in oven. Roast for 5-8 minutes, or until thermometer inserted in thickest part reads 120°F. Let rest for at least 8 min before slicing.
  • Preheat non-stick sauté pan to medium heat, and add olive oil. Once oil is hot, add garlic. When garlic begins to brown, add squash noodles and tomatoes and sauté for 3-5 minutes, or until noodles have softened.
  • Add lemon juice, chili flakes, parsley and salt and pepper. Continue to sauté until mixed. Serve with sliced steak and enjoy!
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