Low Carb London Broil Recipe with Golden Beet Salad

You’ve got to try this amazing Low Carb London Broil Recipe with Golden Beet Salad (that is also gluten free and paleo!)

I learned to make London Broil as a newlywed.

It was one of the very first meals that made me feel like a successful cook.

That first year, we lived in a small rental house in a trendy part of town.

We felt very grown up in our little bungalow, with a few pieces of new furniture, and our stash of sparkly new wedding gifts, sure to set us off on the path to a success marriage.

We received several classic cookbooks as wedding gifts. Determined to be as good a cook as my mom (or Lt. Dan’s mom) one day, I would study them in my free time.

We didn’t yet have a grill, and we live on a limited budget. So at that time the closest thing I could find to a steak dinner, was to make London Broil in the oven.

I believe London Broil with red pepper sauce was the first meal I ever cooked that actually impressed Dan. Of course he would toe the line, and tell me all my dinners were tasty, as all new husbands should… But I knew better.

We ate a lot of London Broil those first few years of marriage.

What is a London Broil?

London Broil refers to a style of cooking, not a cut of beef. It’s scored on both sides, broiled under high heat, and sliced thin against the grain so the pieces are easy to enjoy.

Because of this, a piece of beef labeled “London Broil” at the grocery store is usually (but not always) Top Round Steak. Less expensive cuts of beef are always used for London Broil. Tough cuts are normally marinated or rubbed heavily with spice. The liberal seasoning and thin slicing, give a London Broil a fabulous taste and texture.

Today’s Low Carb London Broil Recipe with Golden Beet Salad is a healthy hot-cold sensation. It’s naturally low carb, gluten free, and paleo friendly, yet offers huge wow-factor!

London Broil is rubbed with cumin, smoked paprika, salt and pepper, then scored, broiled, and sliced thin.

Meanwhile, sweet golden beets are sliced and mixed with tomatoes, parsley and scallions. The salad is tossed with a tangy golden balsamic vinaigrette for a perky bite to contrast the spices on the London Broil.

Our Low Carb London Broil Recipe with Golden Beet Salad is a sure win this season.

It’s high protein, low carb, and packed with goodness. Plus it tastes AMAZING!

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Low Carb London Broil Recipe with Golden Beet Salad

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Low Carb London Broil Recipe with Golden Beet Salad - A fabulous satisfying dinner when you are watching your waistline! Paleo friendly and delish!

Servings: 6

Ingredients

US Customary - Metric

For the London Broil:

• 2 1/2 pounds London Broil, 2 inches thick
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper

For the Golden Beet Salad:

• 2 pounds golden beets
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup chopped parsley
• 1/4 cup chopped scallions
• 3 tablespoons golden balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 clove garlic minced

Instructions

• Preheat the oven to 450 degrees F. Move one oven rack to the top position for later, and leave one in the middle. Wash the beets and place them whole into a small baking dish. Cover tightly with foil and roast for 45-50 minutes on the center rack, until fork tender. Let the beets cool for a few minutes, then peel off the skins. Cut the beets into thin wedges and place in a salad bowl.
• Meanwhile, rub both sides of the London Broil with oil. Then sprinkle with paprika and cumin. Salt and pepper liberally on both sides and rub the seasoning into the meat. Then score both sides of the London Broil, cutting 1/4 inch deep in a criss-cross pattern 1/2 inch apart. (See post images.) Place on a rimmed baking sheet and set aside.
• Once the beets are out of the oven, set the oven on broil. When ready, broil the London Broil for 4 minutes per side, until charred. Allow the meat to cool for 10 minutes, then slice against the grain into thin pieces.
• Next, cut the tomatoes, parsley and scallions. In a small bowl, whisk together the vinegar, oil, honey, garlic, 1 teaspoon salt and 1/2 teaspoon ground black pepper. When the beets are cooked and sliced, toss the tomatoes, parsley, scallions, and dressing together.
• To serve, fan the London Broil slices out on a platter and top with the beet salad.

Nutrition

Serving: 8ounces, Calories: 556kcal, Carbohydrates: 22g, Protein: 41g, Fat: 34g, Saturated Fat: 12g, Cholesterol: 115mg, Sodium: 229mg, Potassium: 1211mg, Fiber: 5g, Sugar: 16g, Vitamin A: 880IU, Vitamin C: 29.6mg, Calcium: 55mg, Iron: 5.5mg

Course: Main Course

Cuisine: American

Author: Sommer Collier

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