Cookbook:London Broil

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Cookbook | Ingredients | Recipes


  • 1 (1 pound) flank steak
  • 1 tsp salt
  • 1 Tbsp freshly ground black pepper
  • 3/4 tsp cayenne pepper
  • Dijon mustard
  • 2 1/2 tsp dried rosemary
  • 1/4 tsp mesquite smoke powder


  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° for medium rare.
  4. Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm.