| 1 | Combine spices in a shallow pan large enough to hold london broil. |
| 2 | Coat entire broil with rub mixture and cover pan with plastic wrap. |
| 3 | Set aside at room temperture for approximately 2-3 hours or refrigerate overnight. |
| 4 | Meat will look wet. |
| 5 | Pat dry but don"t remove rub. |
| 6 | Pre-heat gas grill on high for 10 minutes. |
| 7 | Reduce heat to medium and place meat on center of grill. |
| 8 | Close cover and grill for 10-15 minutes; turn meat over and grill for an additional 10-15 minutes for medium-rare. |
| 9 | Use tongs. |
| 10 | Don"t pierce meat with fork, so as to retain jucies. |
| 11 | For conventional charcoal grilling, start coals and let burn down to a light grey. |
| 12 | Place rack approximately 6 inches from coals. |
| 13 | Proceed as above. |
