Grilled, London Broil
I've been having so much Pork and chicken lately, that I really perked up when my local supermarket had a sale on beef. It happened to be a sunny Sunday, in the high 50's, so it was the perfect time to cook some beef for the week.No Marinade this time, which is a real time saver, because you don't need to start a full day ahead.. You can go to the store, purchase your ingredients, then eat an hour or so later, and still have a moist and flavorful piece of meat.
Using so much spice on the meat, won't be a disadvantage because it takes a long time to cook, and the flavors of the spices will temper. When you're cooking on the grill make sure to have a piece of meat that's at least 1 1/2" thick so the flavors of the charcoal will have a chance to get into it, and so that you won't end up with a thin overdone meal.
The first day, I quite often will serve this with Mashed Potatoes and a 15 minutes gravy for a main course that can't be beat.
To re-heat the leftovers for another main course meal, use the same procedure as I use in my Leftover Eye Round Roast, with Gravy.
- 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
1. Begin by trimming any fat and gristle from the meat, and placing it on a platter that has a small lip on it. The lip will help keep the oil from running onto your counter.
Oil the meat, then spread 1/2 of the spices on top and rub in. Flip it over and do it again.
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.
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. After letting it rest, slice it very thin, across the grain.
6.
Leftovers taste great as a steak sandwich for lunch the next day.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Grilled, London Broil
Slice the meat, then add it to the gravy.
Let it warm in the gravy for a little over a minute. Take it out and set it on a plate. If you let it heat too long, it'll begin to cook again, and become well done.
This dish will taste just as good, 3 days later, as it did the first time you cooked it.
