A delicious take on an affordable and heathy cut of meat.
Serves 4 to 6
1 cup ketchup
2/3 cup prepared hickory-flavored barbecue sauce
1/2 cup peach preserves
1 (1-inch-thick) London broil-tip, about 2 pounds
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Prepare grill for medium-high direct heat.
Stir together first 3 ingredients; remove 1 cup and set aside to serve with cooked steak.
Rub steak evenly with olive oil and sprinkle with salt and pepper; let stand 30 minutes at room temperature.
Place steak on grill and baste with sauce not previously set aside. Cover and cook 5 minutes. Turn steak, baste again, and continue cooking an additional 4 to 5 minutes or to desired degree of doneness. Remove from grill and let stand, uncovered, 5 minutes before slicing. Serve with remaining barbecue sauce.