There are a few meals that I forget about which make wonderfully easy, delicious family pleasing dinners. London Broil is one of them.
London Broil is actually not a cut of meat although I always see packages of beef listed as such. I believe it’s a cooking process. Generally I buy choice cuts that are labeled “London Broil” which are about 1 inch thick and a pound. It’s more then enough for us and allows me to cook dinner up quickly having just enough leftovers to make a cheese steak or two the next day. :) (I may do that for lunch tomorrow :)
I made this one tonight and it was devoured by both the husband and child. I LOVE it when that happens! Here’s what I did…
- About a pound of choice London Broil cut beef
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
Pull the defrosted London Broil out of the fridge an hour or two before dinner. A room temperature steak cooks better. Honestly, I pull mine out of the freezer in the morning and defrost it all day on the counter. By dinner time it’s perfect. (Note: I realize some may disagree with this method for food safety reasons but it works for me.)
Make the dry rub by mixing all the dry spices together. Sprinkle the rub on both sides of the london broil using all of it.
Heat a skillet over medium high heat. Make sure it nice and hot and then add the steak.
Cook it for 4 minutes then flip.
Cook for an additional 4 minutes. If you’re london broil is thicker then an inch you may want to transfer the meat to a preheated 350 degree oven to finish cooking. For my cut the 4 minutes per side was perfect.
Remove from the skillet and let rest for at least 10 minutes! This is the hardest part, I know, but think of it as past of the cooking process. The meat is still actually cooking during this time.
After 10 mintues cut the beef against the grain so that you can see lines up and down the cuts.
I served mine with corn of the cob and sugar snap peas. It was a perfect summer meal!
As for nutritional info I’ll base it on cooked beef. The number of servings will vary based on the size of your cut. I usually count all my lean protiens like this as a point an ounce, it works for me.
|Servings||Amt per Serving|
|varies||3 oz cooked|
|160||7g||0g||old: 3||new: 4|