Let’s talk about one of the most underrated and least expensive cuts of beef, London Broil!

The key to getting your London Broil to be juicy and tender is to not overcook it. Since it is a very lean cut of meat, you should keep it at medium-rare or medium, and thinly slice it against the grain; otherwise it’ll take you a day and a half to chew it 🤣

This amazing dry rub recipe will make your grilled steaks epically delicious!

I picked two fairly large London Broils, so I can get at least two dinners out of them, but they were so darn tasty, that was gone in one day! 
I put together a nice steak board; paired my sliced London Broil with pretzel buns, sautéed onions and mushrooms, and my delicious homemade horseradish sauce; and I also made some open-face cheesesteak sandwiches, and they were a big hit!
My family LOVES steak!! 🥩😍

Next time you make grilled steak, try this amazing Dry Rub Recipe too!

🥩 Ingredients:
• 1 Tablespoon Espresso Coffee Powder
• 1 Tablespoon Onion Powder
• 1 Tablespoon Paprika
• 1 Tablespoon Brown Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Chili Powder

🥣 For the Horseradish Sauce:
Add all these ingredients to a mixing bowl and mix well. For best results, make the sauce a day or two in advance to allow all the flavor to marry. 
• ½ Cup Sour Cream
• 2 Tablespoons Prepared Horseradish
• 2 Tablespoons Mayonnaise
• 1 Teaspoon Apple Cider Vinegar
• 1 Teaspoon Chives
• ½ Teaspoon Dijon Mustard
• ¼ Teaspoon Salt
• Pinch of Black Pepper

Now let’s make some delicious London Broil!

🥣 In a small bowl, mix all the dry rub ingredients until well combined.
🧂Drizzle some olive oil on the London Broil, season it with salt and black pepper, and generously coat both sides and the edges with the dry rub mix.

To reverse-sear the steak, follow these steps:
🥩 Bake the seasoned steak on 225F (107 C) for 1 hour on each side. Yes, that is two full hours of cooking the London Broil, low and slow! Believe me this technique does magic to this lean cut of meat!
🥩 Take the London Broil out of the oven and immediately place it on a preheated grill. Cook it on high for 5 minutes on each side, making sure to baste it with the juice released while baking.
🥩 Once a crust is formed on the steak, take it off the grill, put a couple of cubes on butter on top, cover it with foil, and let it rest for 10 minutes, before thinly slicing it.
Enjoy it with few dollops of horseradish sauce or on a buttered roll!
Bon Appétit 👩🏻‍🍳💖

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MADE WITH LOVE!
RUBY

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