Grilled London Broil with a Tuscan Rosemary rub.

Grilled London Broil with a Tuscan Rosemary rub

London broil is a cut that I would marinate for a few hours then slap it on the grill. It needs to be tenderized and broken down and a marinade does the trick. Sometimes you just don't want to go with the flow, so I decided to try a dry rub. I choose a rub from on of my favorite books Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazesby Steven Raichlen. His “Dry Tuscan Rosemary Rub” was the perfect choice for my London Broil. Fast to put together and the smell of Rosemary was delicious.

Here is what I did:
I took a 1lb London broil, washed it clean (just water), patted it dry and coated with some Olive Oil.

Dry Tuscan Rosemary Rub

1/4 cup dried rosemary
2 tablespoons dried oregano

1 tablespoon dried crumbled sage

2 tablespoons dried garlic flakes

1/4 cup coarse salt

2 tablespoons cracked black peper

Coat your London Broil with the rub about 1 hr before grilling. Make sure to coat all sides.

Oil up your grill, in my case I use a Weber gas grill. I wouldn't advise searing, you'll just toast the rub. Cook on medium heat till it is done to your taste.

Let it sit for 5 minutes and slice thinly.

If your interested in the cook book, I bought mine at Amazon:

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

 

To wrap things up I baked an Onion Beer Bread in my Dutch oven …. but that is another story!