Jerk-Rubbed London Broil

Jerk Rub
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 pounds top round for London broil
Potato Salad
1 1/2 pounds fingerling potatoes
1 green pepper, seeded and thinly sliced 1 yellow pepper, seeded and thinly sliced 1/2 red onion, thinly sliced 1/2 cup light mayonnaise
1/4 cup reduced-fat sour cream
1/4 cup fat-free milk
1/2 teaspoon salt

Jerk Rub

1. In a small bowl, mix together garlic powder, onion powder, sugar, thyme, allspice, black pepper, cayenne, salt and cloves. Reserve 1 teaspoon of mixture for potato salad. Press rub evenly into both sides of London broil and placein a resealable plastic food-storage bag. Refrigerate 4 hours or overnight.
Potato Salad

2. Place potatoes in a medium-size saucepan and cover withlightly salted water. Simmer for 20 to 25 minutes until fork-tender. Drain and cut into bite-size pieces.

3. Place peppers and onion in a large bowl. Add potatoes. Cover with plastic wrap and let cool on counter 15 to 30 minutes.

4. Meanwhile, in a small bowl, whisk together mayonnaise, sour cream, milk, salt and reserved teaspoon of rub. Fold into potatoes and peppers. Cover and refrigerate for at least 4 hours.
Steak

5. Heat broiler and coat a broiler pan with nonstick cooking spray. Broil steak 6 minutes. Turn and broil 5 to 6 minutes more or until internal temperature registers 135 degrees on an instant-read thermometer for medium-rare. Let rest 5 minutes before slicing.

Serving Size: Makes 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user FAMILY_RECIPES.