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You are here: Home / Proteins / Beef / Horseradish Crusted London Broil

Published May 12, 2014. By Alyssa Brantley 16 Comments

Horseradish Crusted London Broil

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Things have been busier than normal around here, hence why you have seen me a bit less. Some days I cannot believe the amount of “stuff” that I need and want to get done. I think I have reached that point in my life where I literally just do not have enough hours in the day.

I keep telling myself I need to take something or something(s) off my plate but every time I sit down and think about it, the things I have committed myself to make me happy. Sharing my recipes on here is one of them so don’t expect that to change much, although I think I may post recipes a bit less over the summer.

This horseradish crusted london broil is exactly the type of recipe I like to make when things are hectic. It only has a handful of ingredients, virtually no prep time and cooks in less than 20 minutes.

I served it with a simple side dish of steamed green beans and a huge side salad tossed with this Dijon Shallot Vinaigrette that I already had made in the fridge and pairs perfectly with the hint of Dijon on the meat.

Horseradish Crusted London Broil from www.everydaymaven.com

NOTES:

  • Make sure to get “prepared horseradish” and not “horseradish sauce” (at least in the US!). Prepared horseradish is horseradish that is peeled, grated and mixed with vinegar or some other acidic medium. It is sold in the refrigerated section. Horseradish sauce is peeled and grated horseradish that is usually mixed with mayo or sour cream and frequently has a bunch of additives. Like most things purchased in a grocery store, the fewer ingredients, the better. Make sure to read the label as I’ve seen prepared horseradish with soybean oil added to it (gross).

Did you make this recipe? Please give it a star rating below!

Horseradish Crusted London Broil
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
 

Horseradish Crusted London Broil

Course: Mains
Cuisine: American
Keyword: Horseradish Crusted London Broil
Servings: 6 servings
Calories: 203 kcal
Author: Alyssa Brantley
5 from 1 vote
Print
Ingredients
  • 2 pounds London Broil
  • 1/4 cup prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • pinch kosher salt
Instructions
To Prepare:
  1. In a small bowl, combine horseradish, dijon, black pepper and salt. Mix until well combined. %http://www.everydaymaven.com/wp-content/uploads/2014/05/IMG_0882-533x400.jpg

  2. Place london broil in a gallon size ziplock bag and pour horseradish mix over meat.Seal and marinate in fridge for 4 to 6 hours.

To Cook:
  1. Preheat oven to Broil. Line a baking sheet with tinfoil and insert an elevated cooking rack. I usually

  2. Broil for a total of 20 minutes (based on 1 1/2 to 2" thickness), turning once. halfway through cooking.

  3. Remove and allow to rest for 5 to 10 minutes. Thinly slice against the grain, serve and Enjoy!
NOTES:

NOTE: This is for MEDIUM-RARE temperature meat. Adjust cooking times accordingly for desired doneness as well as meat thickness. If using a thermometer, internal temperature should be at least 145F.

Nutrition Facts
Horseradish Crusted London Broil
Amount Per Serving
Calories 203 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 92mg31%
Sodium 195mg8%
Potassium 595mg17%
Carbohydrates 1g0%
Protein 35g70%
Vitamin C 2.5mg3%
Calcium 42mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Horseradish Crusted London Broil from www.everydaymaven.com

 

Filed Under: Beef, Dairy Free, Gluten Free, Grain Free, Keto, Low Carb, Mains, Whole30

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Reader Interactions

Comments

  1. Ann says

    February 10, 2018 at 7:04 am

    This was great- I have made it a few times to have something to snack on. Any recommendations on how to get the horseradish paste to get crusty? My ends up being more pastey.

    Reply
    • EverydayMaven says

      March 6, 2018 at 1:57 pm

      Do you put it under the broiler at the end?

      Reply
  2. Nancy Dubuque says

    September 21, 2015 at 10:20 am

    My broiler has a high and low setting, which should I use?

    Reply
    • EverydayMaven says

      September 21, 2015 at 11:59 am

      I would use the high setting Nancy. 🙂

      Reply
  3. Pamela @ Brooklyn Farm Girl says

    May 20, 2014 at 12:27 pm

    This would make one heck of a great dinner! Can’t wait to make this one night very very very (!) soon!

    Reply
    • EverydayMaven says

      May 20, 2014 at 8:39 pm

      I hope you love it Pamela!

      Reply
  4. Lea Ann (Cooking On The Ranch) says

    May 18, 2014 at 6:11 pm

    Beautiful! I’m most certainly glad this London Broil made the cut of things to NOT take off the list. Thanks for sharing this easy recipe.

    Reply
    • EverydayMaven says

      May 19, 2014 at 10:46 am

      Thanks so much for reading Lea Ann!

      Reply
  5. Matilda says

    May 14, 2014 at 8:09 pm

    I was going to ask what London Broil is too, at least I know flank steak will work too.

    Reply
    • EverydayMaven says

      May 14, 2014 at 8:44 pm

      I wish it was more straightforward Matilda. I find Flank to be a fattier cut than what my “London Broil” is – I would go with something closer to Top Round. Hope it works out!

      Reply
  6. [email protected] Riffs says

    May 14, 2014 at 10:07 am

    I love horseradish! We usually have a jar of it around most of the time. And London Broil is such a great meal — easy and tasty. I know what you mean about having too much stuff to do. I cut back to one post a week just for that reason. Anyway, speaking of stuff, this is really good! Thanks.

    Reply
    • EverydayMaven says

      May 14, 2014 at 4:39 pm

      I am doing the same John – at least for the summer!

      Reply
  7. Norma Chang says

    May 14, 2014 at 5:21 am

    I always found London broil to be very chewy, yours look juicy and tender, I must not be doing something right. Does the horseradish tenderize the meat?

    Reply
    • EverydayMaven says

      May 14, 2014 at 4:39 pm

      I cook with London Broil a lot and I have found that three things really matter – marinating it, not over-cooking it and slicing against the grain.

      Reply
  8. Paula says

    May 12, 2014 at 8:27 am

    Hi,
    I’m in Canada, and not sure what type of meat “London Broil” is. Would I be able to find it under another name in the grocery store? (Re: horseradish crusted London broil recipe ingredients; 2 lb London broil)
    Thank you for posting all these great recipes!

    Reply
    • EverydayMaven says

      May 12, 2014 at 12:04 pm

      Hi Paula,

      I just found this interesting Wiki about “London Broil” – http://en.wikipedia.org/wiki/London_broil I think what I am buying is some type of top round. I hope you find something that works!

      Reply

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