Five-spice London broil
PersonalPoints™ per serving
Our combination of chili powder, paprika, cumin, pepper, and cinnamon makes a delectable coating for steak, pork tenderloin, or chicken. A classic blend of spices in Mexican cuisine, the cinnamon in the mix adds depth and mellows the bite of chili powder and cumin. You might think of cinnamon more in terms of a baking spice, but one bite of this super-flavorful beef, and you'll be hooked on using it in savory preparations. Broiling the steak lets you get a browned exterior and keeps the meat juicy at the center, similar to searing it in a hot skillet. It's also a no-fuss, little mess way to cook a steak. After letting it stand, slice this beef for best results, and serve it alongside some steamed green beans or asparagus topped with toasted almonds.
¼ tsp, freshly ground
Uncooked lean beef round
16 oz, (1-pound) London broil, trimmed of all visible fat
- Spray a broiler rack with canola oil nonstick spray; preheat the broiler.
- Combine the chili powder, paprika, cumin, pepper, and cinnamon in a small bowl. Place the steak on a sheet of wax paper and sprinkle both sides with the spice mixture; let stand about 15 minutes.
- Broil the steak 5 inches from the heat until an instant-read thermometer inserted in the center registers 145°F for medium-rare, 5–7 minutes on each side. Transfer the steak to a cutting board and let stand about 10 minutes. Slice thinly on an angle against the grain into 12–16 slices. Yields 3–4 slices of steak per serving.
If you prefer your steak more well done, broil it until an instant-read thermometer inserted in the center registers 160°F for medium, about 1 minute longer on each side.