Dry-Rubbed London Broil

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Dry-Rubbed London Broil calls for indirect grilling, in which you build a fire on one side of your grill and cook on the other, the meat is never in direct contact with flame. London Broil can be tough, but when you treat a London broil like a regular steak—cooked medium rare, either grilled or pan-seared and butter-basted with salt and pepper or dry-rubbed with your favorite spice mix—it will not disappoint. London Broil is the perfect easy, affordable, hand’s-off dinner whether for weeknights or special occasions. It boasts minimal prep with huge tender, juicy dividends.

Impress your family with this decadent, tender and juicy London Broil. You can’t go wrong with this beautiful displayed piece of meat. Make sure that you let it rest for 10 minutes before slicing then slice against the grain of the meat for easier slicing. Steak is always a home run favorite whether for busy weeknights to mix up the monotony of chicken or for special occasions.

Serve with a baked potato and Quick Southern-Style Baked Beans from Pioneer Woman, Sauteed Spinach & Garlic or Creamed Kale. You could also serve this great steak with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes


Dry-Rubbed London Broil

Dry-Rubbed London Broil calls for indirect grilling comes out super tasty and juicy.

  • Author: Sam Sifton
  • Prep Time: :40
  • Cook Time: :20
  • Total Time: 1:00
  • Category: Dinner
  • Method: Grill


Units Scale

For the London broil

  • 1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick

For the dry rub

  • 1/2 cup paprika, or 1/3 cup smoked paprika
  • 1/4 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 1/4 cup brown sugar
  • 1/4 cup chile powder
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon cayenne pepper, or to taste


  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.)
  2. Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
  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.
  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.


  • Serving Size: 4
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