"Hunger is the best sauce in the world."--Cervantes

Grilled Creole-Spiced London Broil Recipe

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This recipe for Grilled Creole-Spiced London Broil, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Schuller Kolpek
Added: Tuesday, May 5, 2009


The Creole Seasoning
1/2 c. paprika
1/2 c. garlic powder
1/4 c. onion powder
3 T. black pepper
2 tsp. white pepper
2 tsp. cayenne pepper
1/4 c. dried oregano
1/4 c. dried thyme
2 tsp. ground cumin
2 T. sugar

The Steak
1 London Broil (2-2 1/2 lbs)
1/4 c. olive oil
1 T. Worcestershire sauce
2 T. soy sauce
2 T. Creole Seasoning (from above recipe)

The Sauce
1/4 c. olive oil
1/2 c. chopped red pepper
1/2 c. red onion
pinch kosher salt
pinch plus 1 tsp. black pepper
4 garlic cloves chopped
1 1/4 c. BBQ sauce
1/4 c. Worcestershire sauce
2-3 T. Horseradish
1/2 tsp. ground cumin
1/2 tsp. molasses.

Stab the London Broil with a fork all over. Make a wet rub mixing THE STEAK ingredients. Marinade for 4 hours.

THE SAUCE - Heat oil in a sauce pan. Fry the peppers and onions until soft. Season them with a pinch of salt and pepper. Throw in the garlic and cook another minute to soften it. Blend in the remaining pepper, BBQ, Worcestershire sauce, horseradish, cumin and molasses. Warm the sauce just before serving.

Dry off steak before putting on the grill. Cook at about 130-135 on the grill for about 20-25 minutes turning occasionally.

Serve with the sauce.

Personal Notes:
Personal Notes:
The Creole seasoning makes a lot, so you can always keep some on hand.




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