Beef With Dry Spice Rub
|Firmly packed brown sugar||3 Tablespoon|
|Black peppercorns||1 Tablespoon|
|Yellow mustard seeds||1 Tablespoon|
|Whole coriander seeds||1 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Beef top round steak/London broil||2 Pound (About 1 1/2 Inches Thick)|
|Vegetable oil/Olive oil||5 Tablespoon|
Place brown sugar, peppercorns, mustard seeds, coriander seeds and garlic in a blender or food processor; process until seeds and garlic are crushed.
Rub beef with oil, then pat on spice mixture.
Season generously with salt.
Oil hot grid to help prevent sticking.
Grill beef, on a covered grill, over medium-low Kingsford briquets, 16 to 20 minutes for medium doneness, turning once.
Let stand 5 minutes before slicing.
Cut across the grain into thin, diagonal slices.