Friday, March 20, 2009

DRY-RUBBED GRILLED LONDON BROIL AND MY TASTY TREASURES GIVEAWAY


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.


Donna, of My Tasty Treasures is having a giveaway from now to Tuesday. Click on the link to get the details. And enjoy her naughty but nice blog at the same time.

26 comments:

Donna-FFW said...

I WILL be trying this when BBQ season rolls around. Thanks Judy! It sounds so delicious and looks juicy!!

Sara said...

This looks great, I love smoked paprika. I've actually never cooked london broil before, but my grocery store runs specials on it from time to time, so I need to pick some up.

Barbara Bakes said...

I hoping to get a new grill soon and I'll put this on the menu!

Lynda said...

I love London Broil and enjoy grilling it. Your recipe sounds wonderful and the meat is so juicy and delicious looking!

Elyse said...

Oh man, this sounds totally delish! You know I have loyalty to eastern carolina bbq (that western stuff is just ewwww), but I would totally pass up a pork bbq night in favor of your london broil. It looks so fabulous, and your dry rub is such a clever combination of great ingredients! You have me sold.

Jennifer said...

I hardly have steak either, maybe once every other month or so, or if I go out to a restaurant.

Your London Broil looks great!

Amanda said...

Looks delicious Judy! I love using rubs, I just made a rib roast the other night with a killer new rub recipe :) YUM!

Marge said...

I'm definitely ready to start grilling now! Thanks for the recipe -this looks great!

Hairball said...

Yum!!

Too bad I don't have a grill. :(

Debbie said...

I am ready to try this and crank up the grill as soon as the weather gets warmer. I love Donna's blog. She has great recipes and it's a fun read!!!!

johngl said...

Hey Judy, did you give up on doing your own dry aging? Or is the butcher just more convenient?

Judy said...

John - No, we didn't give up on dry aging. We've already done it, the extra meat is in the freezer, and the posts are coming. I think the first post is this Wednesday. It was a success, and we are primed to do another one soon.

Harry said...

Judy

Tried this today and it came out great. Thannks

Judy said...

Harry, thanks for the feedback.

Anonymous said...

I would like too take some time out Thank all the people for doing what you do and make this community great im a long time reader and first time poster so i just wanted to say thanks.

Judy said...

Anonymous, You are very welcome. I (and other food bloggers)are having fun, doing what we enjoy. It's always nice to hear that someone appreciates our efforts. Hope you leave a lot more comments, and most of all, try some of my recipes and tell me how they worked for you. Believe it or not, your comments can help me, and other readers.

Anonymous said...

I would like too take time too Thank all the people for doing what you do and make this community great im a long time reader and first time poster so i just wanted to say thanks.

Anonymous said...

Just wanted to sign in after joining and say hi

to everyone on the board. Look forward to joining the

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Anonymous said...

Cool site, I hadn't come across judyskitchen.blogspot.com before in my searches!
Keep up the superb work!

Anonymous said...

Hi there,

This is a message for the webmaster/admin here at judyskitchen.blogspot.com.

May I use some of the information from this blog post above if I give a link back to this website?

Thanks,
Thomas

Judy said...

Thomas, feel free to link to any blog post or to my website. Thanks for asking.

Anonymous said...

Hello,

I have a question for the webmaster/admin here at judyskitchen.blogspot.com.

Can I use some of the information from your post above if I give a link back to this website?

Thanks,
John

Judy said...

John, Feel free to copy my info if you will just give me credit. Thanks for asking.

Anonymous said...

Hello,

This is a message for the webmaster/admin here at judyskitchen.blogspot.com.

May I use some of the information from your post above if I give a backlink back to this website?

Thanks,
Thomas

Judy said...

Thomas, Yes you may, and thanks for asking.

Anonymous said...

Hi - I am certainly glad to find this. Good job!