GRILLED CREOLE-SPICED LONDON BROIL WITH HORSERADISH BBQ SAUCE

Grilled Creole-Spiced London Broil with Horseradish BBQ Sauce image

Yield feeds 6

Number Of Ingredients 18

The Steak
1 London broil, flank steak, or top round (2 to 2 1/2 pounds)
1/4 cup olive oil
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons Creole Seasoning (page 167)
The Sauce
1/4 cup olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
Pinch of kosher salt
Pinch plus 1 teaspoon black pepper
4 cloves garlic, chopped
1 1/4 cups Mutha Sauce (page 165)
1/4 cup Worcestershire sauce
2 to 3 tablespoons prepared horseradish
1/2 teaspoon ground cumin
1/2 teaspoon molasses

Steps:

Needle the London broil with a fork, stabbing it all over. Make a wet rub by mixing the oil, Worcestershire, soy sauce, and Creole Seasoning together. Give the steak a good rubdown. For best results, do this step in the morning for cooking at night, but you can get by with just 4 hours of marinating if you have to.
Make up a batch of sauce. Heat the oil in a saucepan. Fry up the peppers and onions til soft, seasoning them with a pinch of salt and pepper. Throw in the garlic and cook another minute to soften it up a bit. Blend in the remaining 1 teaspoon pepper, the Mutha Sauce, Worcestershire, horseradish, cumin, and molasses. Warm the sauce up just before serving.
Build a medium coal bed in the grill, or set the gas dial to medium. Dry off the steak and throw it on the grill. Turn it over every once in a while til it's a beautiful medium-rare (130° to 135°-see page 34), 20 to 25 minutes.
Slice the steak thin across the grain, saving all those tasty beef juices to stir into the warmed-up sauce. Spoon the sauce over the sliced meat and it's ready to serve.