I don’t know about anyone else but unfortunately, I’m a big fan of red meat. I don’t eat it every day for obvious reasons (I’d like too) but when I’m trying to eat healthier I sometimes want red meat. Chicken, fish, pork and turkey can get old after eating it non stop. I picked up a London Broil one day at the store because I remembered my Mom making it so many years ago. For a while I wasn’t able to find the cut but now I can find it almost anywhere. I’m so happy about that!
The good thing about the Top Round London broil is that it’s much lower in calories and fat compared to other cuts. In 4oz it only has about 170 calories and 5 grams of fat. It’s full of protein too! With that being said, I would recommend marinating the London broil as it can be slightly tough since it doesn’t have much fat. Now, does it taste like some of the greats like a Porterhouse, Rib-Eye or Filet mignon? No, it doesn’t! Nonetheless it helps the red meat cravings and it’s still a delicious dish that you’ll want to make again and again. Plus it’s healthier than the average red meat!! Check it out!
Top Round London Broil
2- 4lb Beef Top Round London Broil
4- Fresh Garlic Cloves, grated
3 T- Dijon Mustard
2 T- Lite Soy Sauce
½ T- Worcestershire Sauce
1/4 cup + 2T- Olive Oil
½ T- Garlic Powder
½ T- Onion Powder
½ T- Paprika
Sprinkle: Salt and Pepper
Directions: In a bowl mix olive oil, Dijon mustard, soy sauce, Worcestershire and spices. Use a microplane grater to grate the garlic cloves into the bowl. Watch those fingers! Whisk all together until well blended. Put the beef in a zip lock bag, dump in the marinade and close bag and use hands to help coat the beef. Put in the refrigerator for 1-4 hours. Half way through flip the bag. Preheat oven to broiler. Remove the beef from the zip lock bag and let marinade drip off. Place in a broiler safe baking dish or sheet pan for 4-5 minutes and then flip over for another 4-5 minutes. 8 minutes will cook to rare and 10 minutes will cook to medium rare. Use meat thermometer for accurate temperatures to your preference. Once cooked remove and let rest before slicing. Serve with your choice of sides. Then enjoy!
Check back tomorrow for a left over dish.
Note: I have grilled the London Boil before, however, I’d put on there very quick with high heat as it will get tough.