Eastern North Carolina is pig country, and the pork is great. Beef, on the other hand, takes a back seat. It's not aged here, unless you're lucky enough to be near a butcher who carries Sterling Silver Beef that's been aged 21 days or more.
We don't eat as much beef as we used to. It's just not that good for you. We both really like beef and like to have it occasionally. And when we have it we want it to be good. Usually, I marinate a London Broil, but it doesn't really change the fact that the meat, without proper aging, is bland. This time, I decided to try a dry rub, without salt. Salt pulls the juices out of meat. So I concentrated on other flavors in the marinade that would keep the juices in and bring out the flavor of the beef. I was actually surprised when it worked! This was the best tasting piece of beef we've had in a long time. Granted, the beef was still not aged, but the rub covered a lot of sins, keeping the meat juicy and providing just the right flavors for a tasty meal. This is definitely one recipe to keep.
Dry-Rubbed Grilled London Broil
Source: Judy's Kitchen
Rating: 10 out of 10
INGREDIENTS: 2 tsp. grated lemon zest
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
2 tsp. California-style garlic powder
1 tsp. black pepper
1 Top Round London Broil, about 1-1/2 lbs.
Combine all ingredients except meat in small bowl. Wipe meat with damp paper towel and pat dry with a clean paper towel. Cover meat on both sides with rub; place on dish or other container and cover with plastic wrap. Refrigerate for at least 30 minutes, or up to one day.
When ready to cook, remove meat from fridge 1/2 hour - 1 hour beforehand, to bring it to room temperature. Preheat gas grill to medium hot, about 400-425F. Grill meat (preferably covered, on a turned-off burner with the other burner(s) providing indirect heat) about 7 minutes each side, or till meat is cooked the way you like it. Try not to keep flipping the meat. Instead, try to only turn once. This means you will have to gauge the cooking time beforehand.
When meat is done, transfer to a platter and let it rest 10-15 minutes before slicing it on an angle. Leftovers make great sandwiches, sliced as thinly as possible.
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