Serves 4
40 min
Chile-Rubbed London Broil
Recipe GLPRa99b0e54b0c8ed
A bold, spiced beef dish featuring a thick-cut London broil coated in a flavorful chile-based rub, seared and finished in dark beer for a rich, savory main course. The meat is cooked to a perfect medium-rare with a smoky, complex crust.
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Ingredients
1½ pounds London broil
⅓ cup Chile powder
1 teaspoon Dried basil
1 teaspoon Black pepper
1 teaspoon Salt
2 tablespoons Canola oil
1 bottle Dark beer
Directions
In a small bowl, combine the chile powder, dried basil, black pepper, and salt to create the dry rub mixture.
Pat the London broil dry with paper towels. Rub the spice mixture evenly over all sides of the beef, pressing gently so it adheres well.
Heat the canola oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
Carefully place the seasoned London broil in the hot skillet and sear for 4-5 minutes on the first side without moving it, until a dark, flavorful crust forms.
Flip the meat and sear the second side for another 4-5 minutes until a crust develops.
Pour the dark beer into the skillet around the meat. The liquid should partially surround the beef.
Reduce the heat to medium and allow the meat to braise in the beer for 8-12 minutes, basting occasionally with the liquid, until the internal temperature reaches 145°F for medium-rare.
Transfer the London broil to a cutting board and let it rest for 5 minutes. Slice thinly against the grain and serve with the pan sauce spooned over the top.
