Grilling is just so easy and so delicious that we must keep sharing the best kosher BBQ recipes with our faithful GKC readers. I served this for Shabbos lunch with a mustard dipping sauce. The dry rub gives the meat flavor and creates a terrific crust on the meat while it barbeques. Kosher barbeque is the simpliest to prepare and a success every time.
1 (2-3 pound) London broil (I ask the butcher to split it and devein it if it’s a thick cut)
2 tablespoons olive oil
¾ – 1 cup flavorful beer
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
15 grinds black pepper
Place London Broil in a pan and pour the beer over the meat. Let it rest and marinate in the beer for at least one hour and up to three hours. Pour off the beer and dry the meat.
Mix together the chili powder, oregano, paprika, garlic powder, cumin, kosher salt, and pepper. This is the dry rub.
Rub London broil with olive oil and then coat generously with the dry rub (spice mixture). Let stand for about 15 minutes at room temperature.
Preheat a grill or a grill pan over medium-high heat.
Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias. Serve with steak sauce or grainy mustard.