Step 1

Score meat lightly on both sides by making small “x” marks with the tip of a knife. (will help dry rub be absorbed into the meat).

Step 2

Blot meat lightly with a paper towel. On all sides, sprinkle meat evenly with each ingredient. With your fingers, massage dry rub ingredients into top, bottom and sides of the meat. Loosely cover and let stand at room temperature for about 45 minutes before grilling. (or cover and refrigerate for up to 1 day)

Step 3

London broil (or flank steak) is best grilled using both direct and indirect heat. Prepare one side of your grill for high heat. Do not light the other side. (If you have a charcoal grill, pile the coals to one side.)

Step 4

On the hot side of the grill, sear the meat for a few minutes on all sides which will create a beautiful crust.

Step 5

Transfer the meat to the unlit side of the grill. Brush top and sides of meat with Sweet ‘n Tangy BBQ Sauce. Close grill top.

Step 6

After about 10 minutes, turn meat over brushing top and sides with additional barbecue sauce. Close grill top.

Step 7

Essentially, you are now “roasting” the meat until it achieves your desired level of doneness. How much time? Well it depends on how rare you like your meat. Having experimented with various sizes of London broil and flank steak, most have taken anywhere from 25 to 35 minutes total depending on weight and thickness. (medium-rare is 135 degrees F) As size of meat and types of grills vary, a meat thermometer is recommended to ensure it is cooked to your satisfaction.

Step 8

Let the meat rest: when desired temperature is reached, remove meat from the grill and allow to rest (covered) for 10 minutes. Temperature may rise another 5 degrees during this time.

Step 9

Slice meat against the grain into thin strips .

Step 10

If desired, brush London broil with additional Sweet ‘n Tangy BBQ Sauce (that hasn’t been used for grilling)