Happy Thanksgiving Eve to everyone! I hope you all have a wonderful day tomorrow and that you enjoy the day and don’t stress about the food. The day is meant to be about friends and family and everything we are blessed with and thankful for. Don’t let feelings of guilt over eating too much ruin that for you. Get back on the wagon on Friday and do some exercise, or shopping, to rev up your metabolism.
Here’s a meal to enjoy once the turkey is gone!
London Broil with Roasted Brussel Sprouts
London broil is a cooking method, not a cut of meat. It refers to grilling the meat, usually a top round steak, and then thinly slicing against the grain. In the past I’ve marinated these, but this time I used a dry rub with some extra virgin olive oil. I can’t say which I prefer as they are both flavorful, they’re just different. The dry rub gives more of a crust to the meat, the marinade makes the meat slightly more tender. Here are a couple of marinade options. Here is a quick one. And here is a slow one. They are both delicious.
I served the steak with some roasted Brussel sprouts, mushrooms and onions for a healthy, filling side dish.
First, I mixed the dry rub ingredients together. About a teaspoon of each.
I brushed the steak with extra virgin olive oil and rubbed in the spices on both sides.
I let this sit and come to room temperature while I prepped the veggies. If you like my cute new measuring cups and spoons you can get them on Amazon. (affiliate link, see disclosure)
I heated up my grill pan to high heat and brushed this with extra virgin olive oil as well.
I preheated the oven to 375. I drizzled extra virgin olive oil on one package of raw Brussel sprouts, one package of sliced mushrooms and one chopped onion. I love finding good deals on things! I seasoned with salt pepper and garlic, and roasted for about 30 minutes or until browned slightly and the Brussels are tender.
Meanwhile I grilled the steak for about 5 minutes per side for medium rare.
Then I let the steak rest, removed from heat under foil for about ten minutes before cutting. If you cut any sooner all of the juice will run out and it will be really tough! Then I cut into thin slices against the grain, on a diagonal angle. It was a gorgeous medium rare!
If you like your steak a little more done, cook for another minute or two per side. But, if you like your steak well done, I’d pick another steak! London broil is meant to eaten on the rare side! It’s delicious this way.
Serve with the roasted veggies and enjoy!
A dinner that looks harder than it really is! Serve with a nice salad or some multi-grain bread.