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A Healthier Steak Dinner: London Broil with Chipotle and Brown Sugar Rub

June 4, 2017 By Marge Perry Leave a Comment

London Broil w Chipotle and Brown Sugar Rub

This is our go-to, ready-in-20-minutes beef dinner. You can make it with London Broil or flank steak: both are leaner than many other cuts of steak, (relatively) moderately priced, and especially tasty. Along with all that good meaty flavor, these steaks have some chew to them, so they are best served at medium rare. Cooked to medium, they get tough.

If you happen to cook for a “mixed” household, where some people like their meat red and rare and other want it gray and well done, here’s a neat trick for satisfying everyone without making the steak too chewy. After you slice the steak, put enough slices for the well-done people back under the broiler for a minute or so– just long enough that the cut surface is no longer pink. You won’t have cooked it through to the point where it is impossibly chewy, but it will no longer be pink. (Note that if you were to put an unsliced portion of the steak back under the broiler, you would have to cook it much longer for it to lose it’s pink color. )

Please note that this recipe is ideally suited to grilling as well as broiling, and the total cooking time will vary based on how far your broiler pan or grill rack is from the fire. Use a thermometer to guarantee the steak comes out exactly as you like it.

Print Recipe
London Broil with Chipotle and Brown Sugar Rub
Servings 6
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground chipotle chili pepper
  • 2-pound London Broil (aka top round steak), about 2-inches thick
Servings 6
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground chipotle chili pepper
  • 2-pound London Broil (aka top round steak), about 2-inches thick
  1. Preheat the broiler. Coat a shallow baking sheet pan or broiler pan with cooking spray.
  2. Combine the sugar, salt, cumin, garlic powder and chipotle chili powder; pat the mixture on the entire top and bottom surface of the meat.
  3. Broil 8-9 minutes, until lightly browned; turn and broil until a meat thermometer registers 125 degrees for medium rare, about another 8-9 minutes. Remove from the oven and let stand 5-10 minutes before slicing thinly across the grain.
Recipe Notes

Nutritional analysis for each serving: 248 calories, 33 g protein, 2 g carbohydrates, 0 fiber, 11 g fat, 4 g saturated fat, 433 mg sodium

Filed Under: Beef, Pork and Lamb, Fast and Easy, Recipes

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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