My Father's London Broil Recipe

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.
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  • London Broil- choose a thicker cut -minimum 2
  • Catalina Dressing
  • Cracked Pepper
  • Using a fork, pierce the London Broil on both sides. Just pricking the surface to allow more marinade to penetrate the meat
  • Use a suitable size baking dish to hold the London Broil in a sea of Catalina Dressing
  • Crack Pepper over the the meat and again when your turn the meat in the marinade
  • Marinade for 6-12 hours turning once

Grilling Great London Broil:
  • Medium to Medium High Heat (450F-550F- not too hot for especially thicker cuts)
  • Plan on 10 minutes per side
  • Lift and TWIST (not turn) after 5 minutes (it may stick a bit at first as the sugar burns and caramelizes)
  • TURN after 10 Minutes
  • Check for done-ness after 15 minutes
  • Use a thermometer and if it passes 120F- time to take it off, as it will continue to cook and likely reach 130F which is Medium Rare RED (not rare purple)

For extra large cuts:
  • Grill on sides for 5-10 minutes as well. Allow to rest for 5-10 minutes before carving. I mention carving because I remember my Father using an electric knife to cut beautiful slices at a slight angle. Another nice thing about London Broil is that there will be several pieces that are more medium on the ends and the center cuts will be rare.
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