Dry Rubbed London Broil

Name: Dry Rubbed London Broil
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chili powder; 2 teaspoons garlic powder; 907 grams London broil; 2 Tbsps olive oil; 1 Tbsp dried oregano; 15 grinds black pepper; 4 pinches salt; 1 Tbsp sweet paprika

Dry Rubbed London Broil might be a good recipe to expand your main course recipe box. One serving contains 259 calories, 36g of protein, and 10g of fat. This gluten free, dairy free, and primal recipe serves 6. If you have oregano, grinds pepper, paprika, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 72 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 23 minutes. If you like this recipe, you might also like recipes such as London Broil, London Broil, and London Broil.

Instructions

Watch how to make this recipe.

Rub London broil with olive oil and then coat generously with the dry rub.

Ingredients you will need

Round Tip Steak

Olive Oil

Dry Seasoning Rub

Let stand for about 15 minutes at room temperature.

Preheat a grill pan over medium-high heat.

Equipment you will use

Grill Pan

Place meat on grill and grill for about 5 minutes on each side for medium-rare.

Ingredients you will need

Meat

Equipment you will use

Grill

Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.

Mix all ingredients together thoroughly in a small bowl.

Equipment you will use

Bowl

Equipment

Grill Pan

Grill

Bowl

Ingredients

Servings:

2Tbsps

chili powder 2teaspoons

garlic powder 907grams

London broil 2Tbsps

olive oil 1Tbsp

dried oregano 15

grinds black pepper 4pinches

salt 1Tbsp

sweet paprika

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.