[wpurp-searchable-recipe] – – Dijon mustard, white wine, olive oil, lemon juice, sea salt, rosemary (crushed), London broil, freshly ground black pepper, DO-AHEAD TIP: Marinate steak overnight or for at least 5 hours (see recipe).; In a medium bowl, whisk together the first 6 ingredients (Dijon through rosemary). ; Place steak in a large zipper-topped plastic bag and pour mixture over the top. Seal bag and turn to coat steak. Refrigerate overnight or for at least 5 hours. ; Preheat oven broiler. Remove steak from marinade (discarding marinade and bag) and season generously with freshly ground black pepper. ; Place steak on the rack of a broiling pan; broil for 8 to 12 minutes or until the desired level of doneness is achieved.
; – <strong>SERVING SUGGESTION:</strong> Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee and salt and pepper to taste until you get a mashed potatoes texture). Add a big salad tossed with Leanne’s Basic Vinaigrette.
<strong>NUTRITION:</strong> per serving: 580 Calories; 48g Fat; 31g Protein; 3g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 765mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 7 Fat; 0 Other Carbohydrates. Points: 15 – Dinner – Paleo[/wpurp-searchable-recipe]