Beef and Dry Spice
| 3 T. firmly packed brown sugar 1 T. black peppercorns 1 T. yellow mustard seeds 1 T. whole coriander seeds |
4 cloves garlic 1-1/2 to 2 lbs beef top round or London broil (about 1-1/2 inches thick) Vegetable or olive oil Salt |
Place brown sugar, peppercorns, mustard
seeds, coriander seeds and garlic
in a blender or food processer, process until seeds and garlic are crushed
Rub beef with oil, then pat on spice mixture. Season generously with salt
Oil hot grill to help prevent sticking. Grill
beef, on a covered grill, over
medium-low briquet fire, 16-20 minutes for medium doneness,
turning once. Let stand 5 minutes before slicing. Cut across the grain into
thin diagonal slices. (Makes 6 servings)
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