Grilled, London Broil
- 1 3 1/2 London Broil, about 2" thick
- Vegetable Oil as Needed
- 4 Tablespoons Butt Kickin' Blacken, Original Recipe
- 2 Tablespoons Black Pepper
- 2 1/2 Tablespoons Coarse Kosher Salt
Oil the meat, then spread 1/2 of the spices on top and rub in. Flip it over and do it again.
Ron's Note:
If the spice doesn't look oily and pasty, add more oil. This will help the outside of the meat sear, as well as keep it from sticking to the grill.
2. Cook over medium coals for 20 - 30 minutes,until an instant read meat thermometer reads 110 degrees, for rare. If you see flames, just put the top on the grill to cut off the oxygen, and they'll go out. The smoke you see in the picture isn't from smokin' chips, but from the charcoal that I mixed with the briquettes.
3. When taking the meats temperature, be sure to insert the meat thermometer into the side of the meat. You should always cook to a temperature instead of a time. The total time is a guideline only, because your piece of meat may be either thicker, or thinner than the one I used here. And, your grill may be either hotter or cooler than mine was the day I cooked this London Broil.
4. Let it rest, closely covered with aluminum foil for at least 15 minutes before slicing. This step will give the juices time to redistribute themselves within the whole piece of meat. The juices have been drawn to the outside during the cooking process, and will run out if you cut into it too early, and the meat will taste dry.
5. Slice and serve with your favorite sides.
Leftovers taste great as a steak sandwich for lunch the next day.