Grilled Creole-Spiced London Broil with Horseradish BBQ Sauce
I’m a big fan of horseradish. When it’s stirred into BBQ sauce it takes beef to the next dimension. If you take a few minutes to start this dish in the morning before work, you’ll be eating about an hour after getting home at night.
Recipe information
Yield
feeds 6
Ingredients
The Steak
The Sauce
Preparation
Step 1
Needle the London broil with a fork, stabbing it all over. Make a wet rub by mixing the oil, Worcestershire, soy sauce, and Creole Seasoning together. Give the steak a good rubdown. For best results, do this step in the morning for cooking at night, but you can get by with just 4 hours of marinating if you have to.
Step 2
Make up a batch of sauce. Heat the oil in a saucepan. Fry up the peppers and onions til soft, seasoning them with a pinch of salt and pepper. Throw in the garlic and cook another minute to soften it up a bit. Blend in the remaining 1 teaspoon pepper, the Mutha Sauce, Worcestershire, horseradish, cumin, and molasses. Warm the sauce up just before serving.
Step 3
Build a medium coal bed in the grill, or set the gas dial to medium. Dry off the steak and throw it on the grill. Turn it over every once in a while til it’s a beautiful medium-rare (130° to 135°—see page 34), 20 to 25 minutes.
Step 4
Slice the steak thin across the grain, saving all those tasty beef juices to stir into the warmed-up sauce. Spoon the sauce over the sliced meat and it’s ready to serve.
