The rosemary and oregano give this entree an unusual but delicious flavor. You can also use a tri-tip roast instead of London Broil. Great for parties or an intimate dinner for two (with leftovers).
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
2 teaspoons garlic powder or granulated garlic
2 teaspoons dried rosmary
1 teaspoon dries oregano
1 London Broil, 2¼ to 2½ pounds
Oak, hickory or mesquite chips (oak is best), unsoaked
To prepare the rub, combine the salt, pepper, garlic, rosemary and oregano in a small bowl. Mix well; using your fingers works best.
Sprinkle the rub on all sides of the meat, patting it onto the meat with your fingers. Cover and refrigerate until needed.
For gas grills, place all of the wood chips in the smoker box or pouch and run two burners on high until you see smoke, then reduce one of the burners to medium and the other to medium-high. For charcoal grills, preheat the grill and slit the coals so that one side is medium heat and the other is medium-high; toss all of the wood chips directly on the coals.
Lightly brush the meat with oil (extra-virgin olive oil or vegetable oil), or lightly brush the grill grate (take care not to drip or you will cause flare-ups). Place the meat over the medium-high zone and cook for 10 minutes each side for medium rare or 12 to 15 minutes per side for medium. If the meat starts browning too quickly, transfer to the medium zone.
Transfer the meat to a cutting board and let it rest for 5 minutes. Slice thinly crosswise against the grain at an angle.
Category: Beef, Entrees | Tags: Beef, London broil, roast
Posted by: GrillSgt @ 22:57 |
