You save: 285 calories, 30 g fat, 15 g saturated fat

Ingredients:
1 tablespoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil
1-1/2 pound trimmed London broil (aka: top round roast)

In a small bowl, combine the paprika, salt, black pepper, brown sugar, onion powder, garlic powder, chili powder and cayenne.

Rub the olive oil over the London Broil. Then rub the spice mixture into it to coat it. Transfer the London Broil to a re-sealable plastic bag and refrigerate it for at least 2 hours or overnight.

Preheat the grill to high heat.

Remove the London Broil from the bag and place it on the grill. Grill it for about 5 minutes per side for medium rare, or until desired doneness is reached. Transfer it to a plate and cover the meat loosely with foil. Let it rest for 10 minutes. Slice it against the grain, holding your knife at a 45 degree angle into thin slivers and serve immediately or refrigerate it whole in an airtight plastic container for up to 3 days. Then slice it extremely thinly and serve on sandwiches.

Makes 6 servings.

Each serving has: 125 calories, 24 g protein, 2 g carbohydrates, 4 g fat, 2 g saturated fat, 50 mg cholesterol, less than 1 g fiber, 445 mg sodium

Traditional Spice-Rubbed Roast has: 410 calories, 25 g protein, 1 g carbohydrate, 34 g fat, 17 g saturated fat, 97 mg cholesterol, trace fiber, 490 mg sodium

Devin Says:
This is a great alternative to deli roast beef. Not only is it likely to be much leaner, you'll save tons of sodium. You'll also save money. Simply cook it and refrigerate any leftovers, then slice it just before using on sandwiches.