I really enjoyed the sweet paprika flavor of this grilled London Broil recipe. For the Spanish roasted piquillo peppers required, I found a jar by Cucina & Amore at Whole Foods market which worked well. A great backyard dish for a sunny summer afternoon.
Cooking Time : 1.5 hours (includes 1 hour marination)
Active Cooking Time: 30 minutes
2 Tablespoons Paprika
1 Teaspoon Brown Sugar
2 Teaspoons Kosher Salt
1 Teaspoon pepper
1.5 lb. London Broil (about 1.25 inch thick)
5 Tablespoons Olive Oil divided
1 cup Shallots thinly sliced
3 Garlic Cloves thinly sliced
1 Tablespoons Capers
1 Teaspoon fresh Sage chopped
8 Roasted Piquillo Peppers chopped
1 Tablespoon Dijon Mustard
1 Tablespoon Worcestershire Sauce
Step 1: Marinating the Beef - Combine the paprika, sugar, salt and pepper in a small bowl. Generously rub the spice combo onto all surfaces of the London Broil. Wrap the steak in plastic wrap and let sit for an hour (or refrigerate for up to 8 hours) before grilling.
Step 2: Piquillo Pepper Saute - Heat 3 tablespoons olive oil in a medium size skillet. Saute the shallots, garlic and capers until shallots are soft (about 3 minutes). Add the sage and saute until fragrant (1 minute). Add the piquillo peppers, mustard, and worcestershire sauce and saute for 3-5 minutes. Set aside.
Step 3: Grilling - Coat the marinated London Broil with the remaining 2 tablespoon of olive oil. Using an outdoor grill or stove top grill, grill the steak on high heat for about 6 minutes on each side flipping only once for a medium rare cook (a quick read thermometer on thickest part of meat should read 130 degrees Fahrenheit. Let the steak sit for five minutes. Slice the meat and serve with the piquillo peppers on the side.