Ingredients
London broil, the thicker the better.
4 tblsp. granulated onion
6 tblsp. hot chile powder
1 tsp. dried thyme
1/4 cup sugar
1 tblsp. fresh ground black pepper
Kosher salt
Olive oil
Preparation
Sprinkle meat (one side at a time) with the onion, chile powder, thyme, pepper and olive oil. Rub and let stand in refrigerator one hour.
Heat grill or bring coals to glowing ash stage.
When the grill is ready, sprinkle meat with salt and sugar. Grill to an internal temp of 135 F. Let rest for 10 minutes. Slice thin and serve. Make sure you do your slicing on a suface that will catch any juices that escape. Pour them over the sliced beef.
