Dry-Rubbed London Broil

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.

Ingredients

For the London broil:

• 1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick

For the dry rub:

• ½ cup paprika, or 1/3 cup smoked paprika
• ¼ cup kosher salt
• ¼ cup freshly ground black pepper
• ¼ cup brown sugar
• ¼ cup chile powder
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon cayenne pepper, or to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    634 calories; 27 grams fat; 9 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 11 grams dietary fiber; 15 grams sugars; 67 grams protein; 195 milligrams cholesterol; 2125 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. 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.)
2. 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.
3. 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.
4. 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.

1 hour