London Broil – Beat The Clock Thursdays

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March 30, 2013 by Lauren Grider

Nothing makes me happier on my Zumba nights than to arrive home from work and have a fantastic meal option that can be ready in minutes so that I have plenty of time to get ready for my late night class. London Broil is just the thing.

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Select an approximately 2 lb top round roast (sometimes labeled as London Broil) or flank steak and marinate at least overnight according to Emeril’s London Broil Recipe . I like to score the steak with a crisscross pattern before marinating, but this is not essential. The longer it marinates, the better it tastes. When ready to cook, remove from refrigerator and allow to come to room temperature. Place on a broiler pan. Broil on high with roast on the highest oven rack for 5-6 minutes on each side. Remove from heat, cover loosely with foil, and allow to rest for 10-15 minutes. Slice against the grain and serve. I don’t usually make the steak sauce to go with it- there is plenty of flavor with the marinade alone. This will yield a medium-rare roast in the center for an approximately 1″ thick cut. Use your meat thermometer.

For Weight Watchers, I count this depending on the cut of meat I buy. In general, appropriate serving sizes are around a point per ounce for lean cuts. If your portion is more than 3-4 oz, then PPV per ounce will go up- you know that Weight Watchers math! Be sure to weigh your portion for accurate tracking. I feel that the marinade has a negligible PPV, but more hard core people have been known to weigh the marinade before and after marinating to determine the amount absorbed and calculate a PPV for the marinade based on that info. I do not have time for all that. 🙂

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