Grilled London Broil with Rum Molasses Sauce
- 6 tablespoons fresh lime juice (from about 3 limes)
- 1/3 cup olive oil
- 1/4 cup dark rum
- 2 tablespoons molasses (not robust)
- 1 tablespoon habanero pepper sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 2 1/2 pounds top round London broil (1 1/4 inches thick)
- Whisk together lime juice, oil, rum, molasses, habanero sauce, salt, pepper, and allspice in a bowl until well combined. Put steak in a large sealable plastic bag, pour in marinade, and seal bag, pressing out excess air. Put steak in a shallow pan (in case of leaks) and marinate in refrigerator, turning several times for 12 hours.
- Prepare the gas grill for direct-heat cooking over high heat.
- Meanwhile, lift steak from marinade, letting excess drip back into bag, and transfer to a tray. Pour marinade into a small saucepan, bring to a boil over moderately high heat, and boil, stirring occasionally, for 3 minutes. Reserve 1/4 cup marinade for basting and set remaining marinade aside for serving with steak.
- Oil grill rack. Pat steak dry and sear, covered, turning once, until grill marks appears on both sides, about 2 minutes total. Reduce heat to medium and grill steak, covered, turning occasionally, for 8 minutes more. Baste steak on both sides with reserved 1/4 cup marinade and grill until thermometer inserted horizontally 2 inches into meat registers 120 degrees F, about 5 minutes more.
- Transfer steak to a cutting board and let stand, loosely covered with foil, for 5 minutes. Holding knife at a 45-degree angle, thinly slice steak. Serve with reserved sauce.