Dry-Rubbed London Broil
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1London broil, top round or flank steak, approximately 2½ pounds, about 1-inch thick
- ½cup paprika, or ⅓ cup smoked paprika
- ¼cup kosher salt
- ¼cup freshly ground black pepper
- ¼cup brown sugar
- ¼cup chile powder
- 3tablespoons ground cumin
- 2tablespoons ground coriander
- 1tablespoon cayenne pepper, or to taste
For the London Broil
For the Dry Rub
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
142 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 10 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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.)
- Step 2
Build a fire in your grill, leaving about ⅓ of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
- Step 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.
- Step 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.
Private Notes
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Cooking Notes
Meg Lynch
I would appreciate directions for those of us who don't or can't grill outside.
Karen L Davis
At the last minute, found our grill tank was out of gas, so I turned on the broiler in my electric oven. Preheated the broiler pan with the oven. Set pan on top rack & broiled meat 6 minutes on one side. Tested before flipping, and it was almost medium rare already! Broiled 2.5 minutes on the flip side; it was medium rare in the middle, but medium on the edges. Next time (great rub!), I'll cook it less. Were we doing it on a grill, I'd reduce the recommended cooking time, too.
Randy
Read step 2.
Jim albrecht
Buy the whole bone-in round steak, remove the top
Yourself and save at least two dollars a pound.
There are many things you can use the remaining meat such as making your own ground round for burgers.
RFSJ
I would think that baking at around 325 to 350 would do it -it's not quite direct heat, after all.
Keith
Use any left over steak to make a salad. Cut the steak into small cubes, mix with assorted, home-grown grape and cherry tomatoes (halved), cucumber, and peppers. Also added crumbled feta cheese. Dressing of red wine vinegar, olive oil, mustard, and a little yogurt. Served on a bed of fresh lettuce. Perfect summer evening meal or for lunch.
Yvette
What about with a gas grill?
Linda
The dry rub gives the steak a Mexican flavor. The leftovers will be great for Beef Tacos. The cooking method worked great and I will use it again with varying rubs!
Randy
Read the introduction. It states that if you cook this with direct heat it will burn the dry rub crust.
Sue
OMG...THIS WAS THE GROSSEST RUB EVER! i followed the recip= ..both the rub and cooking to T......thank god for my greatnpotatoes and roasred brussel sprouts. Bobby Flays dry rub 100% better. Thank god the london broil was on sale!
Ray Humphrey
I made a half-recipe of the rub and there is plenty for 1 or 2 more top rounds. I lit half of the charcoal on my Big Green Egg and heated the grill to 350 F. I browned the meat for 4 minutes a side over the hot coals then moved it to the other side and cooked to 130 F. Removed then let rest under foil for 10 minutes. Delicious! Love the rub!
John
For those without a grill, roast uncovered for 2.5 hours at 275F for medium rare.
Matthew
This really gave the meat a zing on the edges after slicing. I preheated my gas grill with all burners on high for a full 20 min. The meat was room temp and only about 1&1/4 in thick. I cooked it over lit burners: 3 min per side, took it off and tented for 20 min. This came out rare, the way I like it. Next time I will use 1/2 the ingredients because I had a lot left over.
Karen L Davis
I just did. Broiled it for much less than recommended time.
CFXK
This is a great rub, but its for something more like 20 2lb steaks. This rub recipe is just a cut and paste from a dry rub recipe on the NYTimes Cooking site that did not adjust for this particular recipe. Could the editors please edit so that this makes sense - or at least clarify that this rub recipe is for now and future steaks? Thank you.
Ana
The dry rub was very tasty, and the meat turned out beautifully, but then again I've been a big fan of Sam's Taco seasoning mix for years!
ooahal
LONDON BROIL MARINADE 4 garlic cloves, thinly sliced ¼ cup extra-virgin olive oil 2 Tbsp. good-quality balsamic vinegar 2 Tbsp. soy sauce 1 Tbsp. Worcestershire sauce Freshly ground black pepper ¾ tsp. baking soda 1 1½–2 lb. London broil
I Used The Broiler
I couldn't get my grill to work and used the broiler on high, flipping the meat and it worked great. Tender and juicy and the rub was flavorful.
Anneke
As others have mentioned, this makes a LOT of dry rub. If you want to try it out before committing to having that much on hand, use 1/3 of the volumes called for and it should be plenty for one London broil.
BG
A bit heavy on the rub, overall the recipe was solid and tasted good, I just don't care for this cut of meat, the cook time instructions area spot on, first slice, the beef was cooked to perfection.
pvc
Great recipe. Used London broil. Did for one hour grilled 10 min. Was fairly tender . And tasty. Did not scrape. Just easily brushed off garlic chunks. Would use again.
Mah
I don't have a grill, please provide oven instructions.
Rachel Kearney
This is one of the most dreadful recipes I've ever cooked. The amount and intensity of the rub overpowers the meat completely. The cooking time is off by half--bloody raw as listed. Did anyone cook this as written and enjoy it? I've been cooking for over 50 years and this is the first time I've written a negative review of a NYT recipe.
Rachel Kearney
This seems like an insane amount of rub. I threw at least 1/3 out.
Aaron
Be sure to slice it on the thinner side. Family loved it.
SWEETOOF
Whoever suggested 275 for 90 minutes, we need to talk lol. I’m not sure what the target internal temp was, this thing was at 165 after only 30 minutes. Way too much heat for way too long.
Keith
Sunday night
LK
Very good. Make 1/2 recipe of rub unless I want extra
Stephanie
8 mins a side is max cooking time.
SchenectadyMom
Don't be afraid of the ingredients, it was a subtle flavor that created a nice crust. We gently sauteed some minced garlic and butter and drizzled it on the meat at the table. Lovely, will do again.
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