I’m a big fan of horseradish. When it’s stirred into BBQ sauce it takes beef to the next dimension. If you take a few minutes to start this dish in the morning before work, you’ll be eating about an hour after getting home at night.

　　

Ingredients

feeds 6

　　

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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Dinosaur Bar-B-QueTen Speed Press