Recipe by Sharlene~W
This will work equally well on an outdoor grill.
Top Review by Caryn
I started to use this rub on a london broil till I realized that it had spoiled in the refrigerator. Decided that since I had already mixed up the spices I would use them on 4 large boneless chicken breasts that I had in the freezer. I drizzled olive oil over each of the chicken breasts and then sprinkled the rub on one side of the chicken breast. I placed the chicken breasts on the grill (rub side down) and sprinkled the remaining rub on the chicken breasts. I sprinkled olive oil on the top of the chicken breasts each time I turned them. The chicken breasts came out great! My husband couldn't believe that I had just put the rub on (no sitting) the chicken breasts and threw them on the grill as he felt the flavor permeated the chicken breast. The only thing I might do differently next time is reduce the amount of salt by half as you don't have as large a piece of meat with chicken vs. london broil. I will definitely use this rub on my chicken breasts in the future - and I might even try it on a london broil.
- 1 (2 1/2 lb) london broil beef, about 1 1/2 inches thick
- 1 tablespoon dried rosemary
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 1⁄2 teaspoons salt (kosher preferred)
- 1 1⁄2 teaspoons fresh ground pepper
Directions See How It's Made
- Rinse steak and pat dry.
- In small mixing bowl, combine rosemary, marjoram, and thyme.
- Crush with fingers until finely crumbled.
- Stir in salt and pepper.
- Rub both sides of steak with herb mixture, patting evenly.
- Broil 1/2 inch from heating element on high, 5 minutes for rare meat, 6 minutes for medium-rare.
- Turn and broil for 5 more minutes, 6 minutes for medium-rare.
- Remove from oven and let rest for 5 minutes.
- Slice thinly, across the grain.