Celiac.com 09/26/2013 - London broil is a great way to enjoy a low-calorie, low-fat, high-protein dinner. This version employs a dry rub and delivers a London broil cooked to perfection and ready for slicing and dining.
- 1 London broil (about 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
Mix dry ingredients in a small bowl.
Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
Heat a grill to 425 degrees Fahrenheit.
Place meat on grill for about 4½-5 minutes on each side to medium-rare. Use tongs, and do not pierce with a fork or overcook, as London broil is so lean it is best served juicy.
Remove from heat and let rest for 5 to 10 minutes before slicing across the grain at a 45 degree angle.