Cookbook:London Broil

Ingredients

 * 1 tsp salt
 * 1 tbsp freshly-ground black pepper
 * ¾ tsp cayenne pepper
 * 2 ½ tsp dried rosemary
 * ¼ tsp mesquite smoke powder
 * 1 ea. (1 pound) flank steak
 * Dijon mustard

Procedure

 * 1) Combine salt, pepper, cayenne, rosemary, and smoke powder. Set aside.
 * 2) Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour.
 * 3) Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, flipping once, until internal temperature reaches 145°F for medium rare.
 * 4) Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm.