London Broil

• Gluten free
• Paleo

• Meat

  • 2 lb Top round cut of, steak

• Condiments

  • 1 Mustard, dry

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Dairy

  • 1 Butter

Found on smartypantsmama.com

Description

Directions

• Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.)
• Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary. [Smarty Pants COOKING Tip] I didn’t pound or cut away any tissue.
• Heat a large, cast iron skillet to medium high heat.
• Rub dry mustard into both sides of the steak. Add salt and freshly ground pepper. Rub soft butter over both sides of the steak.
• Place the steak in the hot pan. Let cook for 2-3 minutes on each side, check before flipping to make sure it has nicely browned. [Smarty Pants COOKING Tip] I didnt have a cast iron skillet so I just used an ordinary large skillet.
• If you have a steak thicker than an inch-thick, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. Pull it out of the oven at 130°F for medium rare (the steak will continue to rise in temperature for a few minutes after you pull it out). If you are using the oven method, when done, remove from the oven and let sit for 5 minutes before cutting into it. You want to cook the steak only to medium rare, as cooking it further will make it more tough. [Smarty Pants COOKING Tip] I did the remaining baking in a 9×13 dish.  Our inch & a half or so steak needed about 25 minutes in the oven.
• Slice the steak thinly, against the grain.