Dry Rubbed London Broil

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This is perfect, I cook and experiment with a lot of inexpensive meats,round (top/bottom/round , flank,brisket and chuck roasts with great success.The prep time is minutes, I grilled this on high heat three minutes turned the meat, cook 2 minutes, on each side, tented the meat for 10 minutes, sliced and served.
Perfect!

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Amazing, this is something I make frequently because my husband and I love it so much. I tried this rub on other steaks but did not like it as well, the flank steak and this rub are a perfect marriage. SO great!

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JUST HOW BEEF SHOULD BE

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I tried it. It's excellent!

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Very good, I used a brisket rub made only in Texas, YUMMO... I had to cook a bit longer, I am not a medium rare kind of gal, but very good recipe. I love dry rub on my meat! Nothing wet or messy on my meat.

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Do NOT do this to a good piece of meat! It was nasty with a capital N!

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AWESOME RUB!!!! We found this rub recipe in Dave's Young & Hungry cookbook... and it ROCKS! I add 1/2 tsp of cumin and use 1/2 sweet & 1/2 smoked on the paprika for a little more flavor. Seriously every time we grill out for friends we use this rub and get RAVE reviews... Perfecto!

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This has become a staple in my house. I was watching the show when Dave made this and it really is as easy as it looked. In 15 minutes you've got a great entree and we do not get tired of it. It doesn't even need sauce.

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This is my first time w/ a dry rub and London Broil. I actually used my toaster oven, and broiled a huge London broil. Made a little extra dry rub, added more salt, and cooked itt about 12 minutes per side, left the door ajar to keep it from burning on top. It was sooo good. A bit too rare though... I would have liked it more medium well, but was afraid it would get tough. Used it for Steak salad and steak tacos the rest of the week. Froze the other half and will use it for steak soup soon!.

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Great flavor and SUPER easy! I'll make it again on a night when I am exhausted because it's even easier than popping something in the microwave!!