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London Broil was my Father's signature dish. When I saw it marinating in the fridge I knew we were in for a feast. In honor of Father's Day we dusted off Dad's recipe. London Broil is a good value and is delicious when grilled and sliced fairly thin. The secret to this recipe is the Catalina Dressing. An unusually sweet and thick salad dressing is a good marinade and made a sweet crust on the meat and the flavor permeated the meat as well.

Good old fashioned BEEF BBQ'd the way it was meant to be.

Ingredients included in this recipe are - 2 lbs beef; can use round steak, London broil, chuck steak or stew beef already cut up, Lipton Beefy-Onion Soup OR, canned or packaged ...

Ingredients included in this recipe are Dijon mustard (Can use yellow mustard or powder if preferred), London broil or round steak, thin cut and pounded 1/4 inch thick (4 ounce ...

This marinade is perfect for the cabin because the steaks are put in the marinade and then frozen until you're ready to eat them up. So easy!

Ingredients included in this recipe are pot roast (London broil or sirloin tip roast is fine), water, onion, garlic, basil, sugar, soy sauce.

Dazzle your guests with this delicious red wine-marinated steak.

This marinade imparts a tantalizing herb flavor to grilled steak. Thinly slice any leftover steak for French Dip sandwiches or serve over a Caesar Salad.

Fajitas are a fuss-free weeknight meal -- just set out the filling, tortillas and toppings so everyone can assemble their own fajita as desired.

Pita pockets with beef teriyaki lettuce and mayo.

Delightfully easy and always successful beef dish - quick and easy and delicious - one that will please almost everyone and men love it.

Ingredients included in this recipe are vinegar, water, oil, rosemary, parsley, sage, salt.

Ingredients included in this recipe are soy sauce, honey, Chinese 5 spice powder (Spice Island preferred), red food coloring, garlic, chopped fine, fresh ginger, chopped fine (1 ...

SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.

Beef is the name given to meat obtained from the carcasses of cattle. Each primary beef cut is known as a primal cut, which are groups of muscles from the same area of the beef carcass. The beef primal cuts include the chuck, rib, short loin, round, brisket, plate, and flank.

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking.

To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up.

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.