Dry-Rubbed London Broil

By Sam Sifton

Published May 18, 2015

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(834)
Comments
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Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the dry-rubbed meat is never in direct contact with flame. (If you grill the meat directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don’t have any. Be careful with the paprika as there are so many different varieties afoot: if it’s smoked, you’ll need less, and if it’s fiery you may need less cayenne. (No cayenne? Use red pepper flakes.) Adjust the seasonings to your taste.

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Ingredients

Yield:4 to 6 servings

FOR THE LONDON BROIL

  • 1 London broil, top round or flank steak, approximately 2 ½ pounds, about 1-inch thick

FOR THE DRY RUB

  • ½ cup paprika, or ⅓ cup smoked paprika

  • ¼ cup kosher salt

  • ¼ cup freshly ground black pepper

  • ¼ cup brown sugar

  • ¼ cup chile powder

  • 3 tablespoons ground cumin

  • 2 tablespoons ground coriander

  • 1 tablespoon cayenne pepper, or to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

19 grams carbs; 20 milligrams cholesterol; 142 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 7 grams fiber; 184 milligrams sodium; 10 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    Build a fire in your grill, leaving about ⅓ of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.

  3. Step 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. Step 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.

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Ratings

4 out of 5
834 user ratings
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Comments

Meg Lynch

I would appreciate directions for those of us who don't or can't grill outside.

Karen L Davis

At the last minute, found our grill tank was out of gas, so I turned on the broiler in my electric oven. Preheated the broiler pan with the oven. Set pan on top rack & broiled meat 6 minutes on one side. Tested before flipping, and it was almost medium rare already! Broiled 2.5 minutes on the flip side; it was medium rare in the middle, but medium on the edges. Next time (great rub!), I'll cook it less. Were we doing it on a grill, I'd reduce the recommended cooking time, too.

Randy

Read step 2.

alocksley

No garlic powder?

Ana

The dry rub was very tasty, and the meat turned out beautifully, but then again I've been a big fan of Sam's Taco seasoning mix for years!

ooahal

LONDON BROIL MARINADE 4 garlic cloves, thinly sliced ¼ cup extra-virgin olive oil 2 Tbsp. good-quality balsamic vinegar 2 Tbsp. soy sauce 1 Tbsp. Worcestershire sauce Freshly ground black pepper ¾ tsp. baking soda 1 1½–2 lb. London broil

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