Best 2 Dry Rubbed London Broil Recipes

**Dry-Rubbed London Broil: A Succulent and Flavorful Beef Dish**

Indulge in the delectable flavors of this classic London broil recipe, featuring a succulent flank steak coated in a tantalizing dry rub. This versatile dish offers a perfect balance of herbs, spices, and savory aromas that infuse the tender meat with incredible taste. Prepare to embark on a culinary journey as we explore not only the dry-rubbed London broil recipe but also uncover variations like the tangy balsamic marinade London broil, the bold and spicy chipotle London broil, and the aromatic rosemary garlic London broil. Each recipe promises a unique flavor profile that will tantalize your taste buds and leave you craving more. Get ready to master the art of grilling with these mouthwatering London broil recipes that are sure to become your new favorites.

Check out the recipes below so you can choose the best recipe for yourself!

DRY RUBBED LONDON BROIL

Dry Rubbed London Broil image

Provided by Dave Lieberman

Categories main-dish

Time 23m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

One 2-pound London broil
2 tablespoons olive oil
1 recipe Dave's Rub, recipe follows
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons garlic powder
4 pinches salt
15 grinds black pepper

Steps:

Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
Preheat a grill pan over medium-high heat.
Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
Mix all ingredients together thoroughly in a small bowl.

Nutrition Facts : Calories 354 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 75 milligrams, Sodium 265 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 49 grams, Sugar 0 grams

DRY-RUBBED LONDON BROIL

Dry-Rubbed London Broil image

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.

Provided by Sam Sifton

Categories dinner, roasts, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick
1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

Steps:

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.)
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.
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.
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.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 7 grams

Tips:

Choose a flank steak or top blade steak for the best results.
Use a dry rub with a variety of spices, such as garlic powder, onion powder, paprika, and cumin.
Marinate the steak for at least 30 minutes, or up to overnight.
Cook the steak over high heat for a short period of time, about 4-5 minutes per side.
Let the steak rest for 10 minutes before slicing against the grain.
Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Dry-rubbed London broil is a delicious and easy-to-make meal that is perfect for a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a flavorful and juicy steak that will impress your family and friends. So next time you're looking for a quick and easy meal, give dry-rubbed London broil a try.