London Broil
This London broil is a one-pound flank steak coated in Dijon mustard and a dry rub of rosemary, cayenne and black pepper, then cooked over charcoal. The mustard acts as a glue that holds the spices on the meat and gives the crust a tangy edge. A little mesquite smoke powder adds depth even before the coals do their work. Resting the steak and slicing it thinly across the grain keeps a lean cut tender.
Instructions
Stir together the salt, black pepper, cayenne, rosemary and mesquite smoke powder in a small bowl, and set the mixture aside.
Brush the flank steak generously on both sides with Dijon mustard. Sprinkle the seasoning over the meat and rub it in gently.
Refrigerate the steak for at least 1 hour so the mustard and spices can settle into the surface.
Light a charcoal grill using a chimney starter rather than lighter fluid. Once the coals are ready, set the grate back in place and lay the steak on it.
Cook the steak, turning it once, until an instant-read thermometer in the thickest part reads 145°F, which is medium rare.
Transfer the steak to a board and let it rest for 10 minutes. Slice it as thinly as you can across the grain and serve warm.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
