Enjoy Steak Dinners All Week Long

When prepping for the whole week, it’s not always gourmet or creative macro-friendly recipes, but sometimes some of the simplest recipes for prep can still leave you feeling like you had a gourmet dinner every night. I like to keep it simple and on track during the week, and have a little more fun on the weekends with my cooking. I also find a lot of benefits personally from have a very good source of iron as at least one of my meals. So I like to prep a large cut of London broil for my weekly dinners. It feels like a treat, I look forward to dinner so I don’t crave something else, and it is super easy to make, unlike standing over the stove for ground beef.

Depending on how much time you have, you can marinate for 20-30 minutes (or longer) or season and cook. I usually season and cook and it always comes out delicious too!

What You’ll Need:
London Broil/Top or Bottom Round Roast
Meat Tenderizer seasoning or Seasoned Salt – if you don’t have a pre-made seasoning mix of this, you can substitute with garlic powder, salt, paprika, and any other flavors you might like!
Hot Banana Pepper Juice
Worcestershire Sauce

What You’ll Do
Cut a few larger X’s on the top of your cut of meat, going only a few centimeters deep, and depending on how long your piece of meat is. This will help cook the inside of the meat faster if the cut is thicker. You will be turning your meat over to cook both sides so it is a good idea to cut both sides now. Drizzle pepper juice over meat, then drizzle worcestershire sauce. Sprinkle seasoning completely over meat. If you have time, you can let the meat sit to marinate, or you can continue to cook. I cover a broiler pan with aluminum foil to avoid cleanup, then place my cut of meat right on top. Broil on low for about 8-10 minutes. Turn over meat, sprinkle seasoning on this side if you have not already and broil on low for another 8-10 minutes. Remove and wait until cool to slice.

If you like your meat more well done, you might want to leave in the over for a few additional minutes on each side. I like my meat rare-medium/rare, but when microwaved throughout the week, your meat will continue to cook to about medium.

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