Ingredients
- 1 flank steak (about 1 3/4 pound)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sweet paprika
- 2 tablespoon light brown sugar
- 1 tablespoons kosher salt
- 2 teaspoons chili powder
- 1 lime, zested
Directions
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.
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By capto56
on July 25, 2012
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Disgusting. Wasted an two t-bones covered in this junk. Tasted like ginger or something else foul. Followed the directions to the T. Regardless of how it's cooked it's the taste that is bad. It even smelled bad
By JillAME
on July 17, 2012
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This recipe is absolutely delicious. It's fast, easy and tastes wonderful. If you know what you're doing on the grill, it should be completely caramelized and just a tad crunchy on the outside and soft, tender and juicy on the inside. We actually use flank steak instead of london broil.
By brandy.stier_11...
western WA
on May 21, 2012
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This was great! We used the rub on two top round "London Broil" bison cuts.
Substituted Emril's Creole seasoning as I'm out of chili powder and put the lime juice in the paste because I couldn't stand to waste it.
Massage it in to the meat on all surface and 6-7 minutes on each side. Yum! Make sure, when cutting, to do thin, diagonal cuts across the grain of the meat for maximum tenderness.
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