Jerk-Rubbed London Broil

Jerk-Rubbed London Broil
Servings: 6 Prep 15 mins Chill 4 hrs or overnight Cook 25 mins Broil 12 mins


Jerk Rub
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 1/2 pounds top round for London broil
Potato Salad
  • 1 1/2 pounds fingerling potatoes
  • 1 green pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt

Make It

Jerk Rub

1. In a small bowl, mix together garlic powder, onion powder, sugar, thyme, allspice, black pepper, cayenne, salt and cloves. Reserve 1 teaspoon of mixture for potato salad. Press rub evenly into both sides of London broil and place in a resealable plastic food-storage bag. Refrigerate 4 hours or overnight.

Potato Salad

2. Place potatoes in a medium-size saucepan and cover with lightly salted water. Simmer for 20 to 25 minutes until fork-tender. Drain and cut into bite-size pieces.

3. Place peppers and onion in a large bowl. Add potatoes. Cover with plastic wrap and let cool on counter 15 to 30 minutes.

4. Meanwhile, in a small bowl, whisk together mayonnaise, sour cream, milk, salt and reserved teaspoon of rub. Fold into potatoes and peppers. Cover and refrigerate for at least 4 hours.


5. Heat broiler and coat a broiler pan with nonstick cooking spray. Broil steak 6 minutes. Turn and broil 5 to 6 minutes more or until internal temperature registers 135 degrees on an instant-read thermometer for medium-rare. Let rest 5 minutes before slicing.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 17, chol. (mg): 57, sat. fat (g): 6, carb. (g): 29, fiber (g): 3, pro. (g): 29, sodium (mg): 639, Percent Daily Values are based on a 2,000 calorie diet.