My family and I love beef and we eat it often. Tonight I made this recipe, Herbed London Broil. I only had a few hours to marinade it and it was delicious. Although, the longer you marinade, the better this is. I usually try and marinade a London Broil overnight. There are only three of us, so we have a lot of leftovers when I make this. My favorite way to use the leftover steak is cold on top of a salad with blue cheese dressing. Yum!
Top Round Steak is a tougher cut of meat but it’s budget friendly and delicious if prepared properly. Make sure to marinade it and only cook it for 4 – 5 minutes on each side. (Over cooking will leave this tough). When serving it, make sure that you cut across the grain of the meat and slice thinly. I suggest using a cutting board with a groove around the edge to catch all of the blood/juices that will flow from the meat as it is cut. (Otherwise, you are going to have a mess on your hands).
Herbed London Broil
skinnymerecipes.com
Serves: 9-10, Calories 234, Fat 11 g, Sat Fat 3 g, Carbs 1 g, Fiber 0 g, Net Carbs 1 g, Sugars 0 g, Protein 31 g
WW Points Plus: 6 pts, WW SmartPoints: 6 pts
Ingredients:
- 1 3 pound Top Round Steak (sometimes called a London Broil) – Should be an inch or more thick
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, removed from stem
- 1 tablespoon fresh oregano, removed from stem
- 1 tablespoon fresh thyme, removed from stem
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
Directions:
Score the top of the meat with a knife or puncture with a fork. Put into a Ziploc bag and set aside.
Mix the rest of the ingredients in a bowl with a whisk.
Pour the marinade into the Ziploc bag with the meat and squish around to cover the meat. Place in the refrigerator and marinade from 2 hours to overnight.
Put rack in the top most position in the oven. Put broiler pan
Pull the steak out of the marinade. Discard remainder of marinade. Slide the broiler pan out of the oven and put the steak on the hot pan.
Cook on each side for 4 – 5 minutes. Flip steak over with tongs as using a fork will allow juices to escape.
Pull the meat out of the oven, place on cutting board
Carve this meat across the grain in thin slices with a sharp carving knife
Serve and enjoy!
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- 1 3 pound Top Round Steak (sometimes called a London Broil) - Should be an inch or more thick
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, removed from stem
- 1 tablespoon fresh oregano, removed from stem
- 1 tablespoon fresh thyme, removed from stem
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Score the top of the meat with a knife or puncture with a fork. Put into a Ziploc bag and set aside.
- Mix the rest of the ingredients in a bowl with a whisk.
- Pour the marinade into the Ziploc bag with the meat and squish around to cover the meat. Place in the refrigerator and marinade from 2 hours to overnight.
- Put rack in the top most position in the oven. Put
- broiler pan
- into the oven. Turn oven on to broil and let heat (with broiling pan inside) for 10 minutes.
- Pull the steak out of the marinade. Discard remainder of marinade. Slide the broiler pan out of the oven and put the steak on the hot pan.
- Cook on each side for 4 - 5 minutes. Flip steak over with tongs as using a fork will allow juices to escape.
- Pull the meat out of the oven, place on
- cutting board
- and cover with tin foil and let rest for 8 - 10 minutes before carving.
- Carve this meat across the grain in thin slices with a
- sharp carving knife
- Serve and enjoy!
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