Spicy+Smoky+Sweet Dry Rubbed Steak

2 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1/2 teaspoon ground jalapeno

2 inch thick, 2 lb top round steak (sometimes labeled as “London Broil”)

Mix together all of the rub ingredients.


Rub into steak on all sides. Allow to sit for 10 minutes.


Place on a preheated indoor grill and cook according to package instructions. It took only 7 minutes at 450 using my countertop grill. Alternately, grill outside on a charcoal or gas grill until desired doneness. Remove to a platter, tent with foil and allow to sit for 5 minutes before slicing thinly.

My thoughts:

my grill friday
Welcome to a special Winter edition of My Grill Friday. You know how grilling obsessed we were over the Summer and we decided to extend the season by using a indoor grill with removable plates for easy cleaning. It can get up to 450 degrees to really sear the meat and it cooks incredibly fast because you are cooking both sides at once. While there is a fair amount of sugar in the rub it is surprisingly not very sweet at all, the sugar just caramelizes on the meat and seals in all the yummy juices.


  1. I must buy an indoor grill! Thanks again for some purchasing inspiration 🙂

  2. What a great recipe for a great – and inexpensive – cut. I’ve tried a similar recipe with a cast iron skillet but have a hard time preventing the sugar from caramelize too fast and burning.

  3. Sounds wonderful. I use dry rubs a lot and prefer to make my own. Will add this to my repertoire.

    Questions: The recipe says “½ teaspoon ground jalapeño.” Is that dried jalapeño? I don’t think I’ve ever seen it dried before. And the pepper – freshly ground black pepper, to taste?

    Thanks for a great new combination of flavors.

  4. Anon-
    Yes, ground dried jalapeño. Most spice stores sell it. The pepper is indeed to taste black or white would be fine.

  5. We need an indoor grill! We could be whipping up spicy sweet steaks like this all year round.

  6. I adore good rubs! I cube up some tri-tip, rub them, freeze them and then anytime I want I just defrost overnight and throw them on the grill (skewers) or under the broiler for a few minutes. EASY MEAL. Love it.

  7. I love your blog and your creativity, but this was just over the top fantastic. We made this a few nights ago, and all we could say is yum…. I think this rub is going to be a regular vistor at our table.