Dry-Rubbed London Broil

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Dry-Rubbed London Broil calls for indirect grilling comes out super tasty and juicy.

Dry-Rubbed London Broil
Dry-Rubbed London Broil

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Serves 4
Dry-Rubbed London Broil calls for indirect grilling, in which you build a fire on one side of your grill and cook on the other, the meat is never in direct contact with flame.
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
For the London broil
  1. 1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick
For the dry rub
  1. ½ cup paprika, or 1/3 cup smoked paprika
  2. ¼ cup kosher salt
  3. ¼ cup freshly ground black pepper
  4. ¼ cup brown sugar
  5. ¼ cup chile powder
  6. 3 tablespoons ground cumin
  7. 2 tablespoons ground coriander
  8. 1 tablespoon cayenne pepper, or to taste
Instructions
  1. Make the dry rub. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)
  2. Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
  3. Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.
  4. Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.
Adapted from NY Times
Adapted from NY Times
Going My Wayz http://www.goingmywayz.com/

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