Grilled Creole-Spiced London Broil with Horseradish BBQ Sauce

• 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)
• 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

1. Needle the London broil with a fork, stabbing it all over.
2. Make a wet rub by mixing the oil, Worcestershire, soy sauce, and Creole Seasoning together.
3. Give the steak a good rubdown.
4. 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.
5. Make up a batch of sauce.
6. Heat the oil in a saucepan.
7. Fry up the peppers and onions til soft, seasoning them with a pinch of salt and pepper.
8. Throw in the garlic and cook another minute to soften it up a bit.
9. Blend in the remaining 1 teaspoon pepper, the Mutha Sauce, Worcestershire, horseradish, cumin, and molasses.
10. Warm the sauce up just before serving.
11. Build a medium coal bed in the grill, or set the gas dial to medium.
12. Dry off the steak and throw it on the grill.
13. Turn it over every once in a while til its a beautiful medium-rare (130 to 135see page 34), 20 to 25 minutes.
14. Slice the steak thin across the grain, saving all those tasty beef juices to stir into the warmed-up sauce.
15. Spoon the sauce over the sliced meat and its ready to serve.

broil, olive oil, worcestershire sauce, soy sauce, creole seasoning, olive oil, red bell pepper, red onion, kosher salt, black pepper, garlic, mutha sauce, worcestershire sauce, horseradish, ground cumin, molasses

Taken from www.epicurious.com/recipes/food/views/grilled-creole-spiced-london-broil-with-horseradish-bbq-sauce-389150 (may not work)