This was the first perfect grilling day of the season and I had to do it up right. I made this for our Sunday Night Dinner Club using some nice london broil that was coated in the dry rub and then grilled for about an hour. It came out just about medium. Personally, I prefer medium rare, but this was fantastic. I sliced the london broils and drizzled them with the vinegar based sauce. During dinner, Magnus (yes, THAT Magnus, one of the brothers from another mother) suggested adding some horseradish to the sauce. We did...and the table was silent as each of us had a 'private moment'. Yeah, peeps rawk!!
Lexington Dry rub
4 tablespoons sweet paprika
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Place all ingredients into a small bowl. Stir to mix. Rub into the meat. Seal in a ziplock baggie or plastic wrap. Refridgerate until ready to cook.
Lexington Vinegar Sauce
2 1/2 cups apple cider vinegar
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot sauce
4 teaspoons salt
4 teaspoons red pepper flakes
1 teaspoon freshly ground black pepper
1 1/2 tablespoons of the Lexington dry rub left over
1 tablespoon soy sauce*
2 tablespoons honey*
2 tablespoons horseradish*
Combine all ingredients into a bowl with 1/2 cup of water. Whisk until water and salt dissolve. Place in a large jar and shake to mix. Store in the fridge. Drizzle over meat dish or keep on the side for dipping.
* My own alterations from the original recipe and are optional.
