Blackened London Broil with Homemade Horseradish Sauce

  • 2 lb. London broil
  • 4 TBS oil, divided

Dry Rub:

  • 1 TBS dried oregano
  • 1 TBS paprika
  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper

Horseradish Sauce: (make in advance and refrigerate for 4 hours before using)

  • 1 cup sour cream
  • 1/4 cup fresh horseradish, grated
  • 1 TBS Dijon mustard
  • 1 tsp. white wine vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Horseradish Sauce:

Place all ingredients in a bowl and mix. Place in refrigerator for about 4 hours before using.

Coat all sides of London broil with 2 tablespoons of oil. In a small bowl, add all ingredients listed above for the dry rub and, then, generously coat meat. Let stand at room temperature for about 10-15 minutes. Preheat oven to 350 degrees. Preheat a sauté pan with 2 tablespoons of oil. Once pan is heated, place meat in pan and cook for about 1-2 minutes on each side. Place meat in an oven-safe pan lined with parchment paper and cover with foil. Place in preheated oven at 350 degrees and cook for about 20 to 25 minutes or until internal temperature reads 145 degrees. Cooking time may vary depending on oven. Serve the horseradish sauce with the London broil.