London Broil with Mixed Peppercorns and Pomegranate GlazeReport Violation
Carbs Per Serving: 3.5 g
Prep Time:> 23 minutes
Skill Level: Medium
Technically London Broil is not really a cut of meat but rather the method of preparation. You can find London Broil in most markets where it is actually a thinker cut of flank steak. This particular cut of meat is very affordable and more often than not as lean if not leaner than some poultry.
The preparation of London broil typically involves marinating followed by high heat searing in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is then served in thin slices, cut across the grain.
This recipe will result in an amazing flavorful and juicy main dish that is super high in protein low in sugars. Your guests will cheer.
1 – pound London Broil/Top Round or Top Sirloin about 1 - 2 inches thick)
Peppercorn mélange, coarsely ground (this is just the combination of three colored pepper corns – pink, black and green)
1 1/2 teaspoons chopped fresh rosemary
1 cup pomegranate juice
1 teaspoons molasses
1 teaspoon Fructevia, Steviva Brand Stevia Blend or a dash Steviva Brand Stevia Powder
2 teaspoons balsamic vinegar
Pre-heat oven to broil or heat up the grill.
Sprinkle steak very generously with coarsely ground peppercorn mélange and salt.
Sprinkle each side of steak with half of chopped rosemary.
Put steak on the grill or broiler; cook to desired doneness, about 8 minutes per side for medium-rare.
Transfer steak to platter.
Add pomegranate juice, molasses, Fructevia, Steviva Brand Stevia Blend or Steviva Brand Stevia Powder, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes.
Season glaze to taste with salt.
Slice steak; divide and arrange alongside side dish of greens.
Drizzle glaze generously around steak and serve.