Ingredients
- 2 pounds sirloin steak or London broil
- 2 tablespoons coarse kosher salt
- 3 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Pat the steak dry with paper towels and place it on a tray or plate.
- Sprinkle coarse kosher salt evenly over all sides of the steak.
- Refrigerate uncovered for 24 hours to dry brine the meat.
- Remove the steak from the refrigerator 30 minutes before cooking.
- Brush both sides lightly with Worcestershire sauce.
- Season with black pepper, garlic powder, and smoked paprika.
- Heat a grill, cast iron skillet, or flat-top grill over high heat until very hot.
- Brush the steak lightly with olive oil.
- Cook for 4 to 6 minutes per side for medium-rare, depending on thickness.
- Use a meat thermometer and cook to an internal temperature of 130°F to 135°F for medium-rare.
- Remove from heat and rest for 5 to 10 minutes.
- Slice thinly against the grain before serving.
Notes
- Dry brining overnight improves tenderness and flavor.
- Slice against the grain for the most tender texture.
- London broil benefits especially well from thin slicing.
- Add butter after cooking for extra richness.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked steak for up to 3 months in a freezer-safe bag.
- Reheat gently over low heat to avoid drying out the meat.
- Prep Time: 10 minutes
- Cook Time: 10 to 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1 g
- Sodium: 1280 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 135 mg
