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London Broil
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Sign inAllergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 tsp salt
- 1 tbsp freshly-ground black pepper
- ¾ tsp cayenne pepper
- 2 ½ tsp dried rosemary
- ¼ tsp mesquite smoke powder
- 1 ea. (1 pound) flank steak
- Dijon mustard
Method
- Combine salt, pepper, cayenne, rosemary, and smoke powder. Set aside.
- Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour.
- Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, flipping once, until internal temperature reaches 145°F for medium rare.
- Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm.