London Broil

Category: Beef Flank

Ingredients

• 1 tsp salt
• 1 tbsp freshly-ground black pepper
• ¾ tsp cayenne pepper
• 2 ½ tsp dried rosemary
• ¼ tsp mesquite smoke powder
• 1 ea. (1 pound) flank steak
• Dijon mustard

Instructions

1. Combine salt, pepper, cayenne, rosemary, and smoke powder. Set aside.
2. Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour.
3. Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, flipping once, until internal temperature reaches 145°F for medium rare.
4. Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm.

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