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.
- 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).
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Horseradish Crusted London Broil
- 2 pounds London Broil
- 1/4 cup prepared horseradish
- 2 tablespoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- pinch kosher salt
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
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.
Preheat oven to Broil. Line a baking sheet with tinfoil and insert an elevated cooking rack. I usually
Broil for a total of 20 minutes (based on 1 1/2 to 2" thickness), turning once. halfway through cooking.
Remove and allow to rest for 5 to 10 minutes. Thinly slice against the grain, serve and Enjoy!
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.
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Have been trying to find this for a while – a gravy that I now know was mushroom, but with beef seasoned with prepared horseradish. Thanks a bundle
Alyssa Brantley says
So glad you found it – hope you loved it!
Jon Erney says
Can I make this recipe on the grill?
Alyssa Brantley says
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.
Do you put it under the broiler at the end?
Nancy Dubuque says
My broiler has a high and low setting, which should I use?
I would use the high setting Nancy. 🙂
Pamela @ Brooklyn Farm Girl says
This would make one heck of a great dinner! Can’t wait to make this one night very very very (!) soon!
I hope you love it Pamela!
Lea Ann (Cooking On The Ranch) says
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.
Thanks so much for reading Lea Ann!
I was going to ask what London Broil is too, at least I know flank steak will work too.
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!
John@Kitchen Riffs says
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.
I am doing the same John – at least for the summer!
Norma Chang says
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?
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.
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!
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!