Real Recipes From Real Home Cooks ®

jerk-rubbed london broil & red-skin potato salad

(1 rating)
Recipe by
Megan Todd
Warren, OH

My husband is definitely a "Meat & Potatoes" kinda guy! And Steak is his absolute favorite meat. He loves Steak on the grill. But I don't always feel like taking my butt out to the ice cold to make him a steak. This is the next BEST thing! A wonderful marrying of flavors to create a rub, broil the meat just till done medium or medium-rare, and slice the meat 1/4 inch thick. Served with the delicious Red-Skinned Potato Salad seasoned with the rub mix compliments the meat in this dish! A wonderful dish for a cold & snowy day like today! Prepare on the Grill when Summer arrives! Enjoy!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 15 Min

Ingredients For jerk-rubbed london broil & red-skin potato salad

  • 1 1/2 lb
    london broil
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
  • 1 tsp
    thyme, dried
  • 1 tsp
    allspice, ground
  • 1 tsp
    fresh ground prpper
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    coarse sea salt
  • 1/4 tsp
  • 2 lb
    red skinned potatoes, whole, cleaned
  • 1 md
    green bell pepper, thinly sliced
  • 1 md
    yellow bell pepper, thinly sliced (optional)
  • 1 md
    red onion, thinly sliced
  • 1/2 c
    light mayonnaise
  • 1/4 c
    reduced fat sour cream
  • 1 Tbsp
    red wine vinegar
  • 1 Tbsp
    brown sugar
  • 1/2 tsp
    coarse sea salt
  • 1 1/2 tsp
    reserved jerk rub
  • 1-4 oz
    jar pimento peppers
  • 1/2 lb
    bacon, cooked crisp, & crumbled (optional)

How To Make jerk-rubbed london broil & red-skin potato salad

  • 1
    In a small bowl, combine all spices; garlic powder, onion powder, dried thyme, ground allspice, pepper, cayenne pepper, salt, cloves, & sugar. Mix well **Reserve 1-2 tsp. of rub for potato salad Press Rub evenly into London Broil, all over. Place in gallon sized resealable bag & refrigerate overnight! (So worth the wait!)
  • 2
    To Prepare Red Skinned Jerk Potato Salad: Clean potatoes, place in large stock pot with water and salt, bring to a boil, then reduce heat & simmer 20-25 minutes or until fork tender. Drain & cut into bite sized pieces, 1/4 inch.
  • 3
    Place peppers, & onions, & pimento peppers in large bowl. Add potatoes, cover & cool on counter for 30 minutes.
  • 4
    In small bowl, mix together sour cream, mayonnaise, vinegar, 2 tablespoons of sugar, sea salt & reserved rub. Whisk together until smooth. Fold into potatoes and refrigerate for 4 hours. Before serving add fresh crumbled bacon, or bacon bits. (I serve on the side because I have a vegetarian, & she loves potato salad!)
  • 5
    When ready to prepare London Broil: Preheat broiler to high. prepare broiler safe pan with non-stick cooking spray & place beef on pan. Broil 5-6 minutes on each side or until internal temp reaches 135 degrees F.
  • 6
    For med-rare, allow to rest for 5 minutes before serving & slicing. Serve with side of Fried Corn & bacon corn muffins! My husband's favorite dinner! :) One of them anyway!!