Cookbook:London Broil

Cookbook | Ingredients | Recipes

Ingredients

• 1 (1 pound) flank steak
• 1 tsp salt
• 1 Tbsp freshly ground black pepper
• ¾ tsp cayenne pepper
• Dijon mustard
• 2 ½ tsp dried rosemary
• ¼ tsp mesquite smoke powder

Procedure

1. Combine seasoning. Set aside.
2. Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour.
3. Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, turning once, until internal temperature reaches 145°F for medium rare.
4. Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm.