Jerk-Rubbed London Broil & Red-Skin Potato Salad

Megan Todd


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!



★★★★★ 1 vote

30 Min
15 Min



  • 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 medium
    green bell pepper, thinly sliced
  • 1 medium
    yellow bell pepper, thinly sliced (optional)
  • 1 medium
    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!!

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