I know I’ve been a pretty bad blogger recently, but thankfully I’m starting to find my grove with teaching full-time and such, so I hope to post more frequently in the coming weeks.
Okay, probably more like months.
Actually, I shouldn’t make any promises, should I? I’m finding life to be a bit more unpredictable these days. Especially with the kids being the ages they are now.
Anyway, I finally had a minute to check my site’s analytics, and so I have a bit of insight into what old recipes people are searching for since taking down my original site. The cool thing is, I can repost and redirect old incoming links and pins so hopefully, it will help people find what they are looking for easier.
I recently replied to all requests in my inbox for vintage recipes. If you have one, you’d like to see me repost (or re-make depending on how old it is). Shoot me a line, and I’ll get to it asap. I appreciate the reminders for some of my old ideas. I can’t remember them all!
That said, this is currently the most requested recipe coming from Pinterest. I’m not surprised. I still make this at least monthly! It’s one of a handful of recipes my family even requests, and it’s super simple!
The below was the original post from 2010 — Note: I only had one kid!
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 than enough for us and allows me to cook dinner up quickly having just enough leftovers to make a cheesesteak or two the next day.
I made this one tonight, and both the husband and child devoured it. I LOVE it when that happens! Here’s what I did…
Dry Rubbed Pan-Rubbed London Broil
Yield 4 servings
Dry Rubbed Pan-Rubbed London Broil is a simple crowd pleaser. Serve with a baked potato or corn on the cob plus your favorite veggies!
- 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 at least an hour or two before dinner. A room temperature steak cooks better.
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 for 4 minutes then flip.
Cook for an additional 4 minutes. If your 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 part of the cooking process. The meat is still actually cooking during this time.
After 10 minutes cut the beef against the grain so that you can see lines up and down the cuts.
- You can grill this using the same technique.
- I usually defrost my steak the day-of on the counter. I know many will gawk at this but it works for and I've been doing it my entire adult-life as did my Mom. We haven't died yet.
- If you are worried about doneness use a thermometer. DO NOT CUT BEFORE 10-minute rest time!
- Servings will vary based on weight!
- If you are more interested in marinating a steak, check out my Smoked Citrus Skirt Steak.
Serving Size 3 oz cooked
Amount Per Serving
% Daily Value
Total Fat 7 g
Protein 23 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.