Dry-Rubbed London Broil

• 1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick
• 1/2 cup paprika, or 1/3 cup smoked paprika
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/4 cup brown sugar
• 1/4 cup chile powder
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon cayenne pepper, or to taste

1. Make the dry rub.
2. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices.
3. (Mixture will keep in an airtight container, out of the light, for a few months.)
4. Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
5. Apply the dry rub to the exterior of the London broil, massaging it into the meat.
6. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill.
7. Cover the grill and let cook for 8 to 10 minutes.
8. Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat.
9. Let the meat sit on a cutting board for 5 minutes or so before slicing.

broil, paprika, kosher salt, freshly ground black pepper, brown sugar, chile powder, ground cumin, ground coriander, cayenne pepper

Taken from cooking.nytimes.com/recipes/1017421 (may not work)