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Remembering Dad at Father's Day

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As a Father and a son, every Father's Day seems to get more special.  Since my Dad passed away 3 years ago, my memories of Dad grilling and me assisting seem more vivid.  I also get to make new Father's Day memories with my children who also grew up with their Dad grilling all the time.  Father's Day for many of us is about grilling and chilling with Dad.

Aside from fishing, grilling with my Dad is at the top of my list of favorite things we did together.  I was his gopher in the yard, and whatever projects were on his plate were on mine too!  But our time at the grill- that was grilling and chilling time.  My other job was to keep fresh ice cubes in my Dad's scotch.  I was the runner between inside and outside.

His signature dish was London broil marinated overnight in sweet Catalina dressing,  I remember carrying that big pyrex dish holding a huge chunk of meat slathered in sweet sauce.   Boy did that sauce burn- but Dad was ready.  Dad was in the syringe business and he had this huge veterinarian syringe that he used to attack flareups.  He was a master- just enough squirt to put out the flame but not soak the briquette.   London Broil became my signature dish too- and sooner than I thought.

Dad gave me his Weber Kettle my junior year of college when I moved off campus.  He just purchased a new gas grill from Suburban Propane so the Weber went to live with me at University of Delaware.  It quickly became my date night machine.   Stuffed cornish game hens was my specialty.  I grilled for my bride to be many times over the next 2 years- that was nearly 40 years ago.  So grilling with Dad has come full circle.  Grilling for my adult children is one of the great pleasures in my life.  Thanks Dad!

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Catalina Dressing Marinated Grilled London Broil

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: Serves 4-6


  • London Broil- choose a thicker cut -minimum 2"- even 4” is OK (it will take 45 minutes)
  • Catalina Dressing
  • Cracked Pepper


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


  1. Medium to Medium High Heat (450F-550F- not too hot for especially thicker cuts)
  2. Plan on 10 minutes per side
  3. Lift and TWIST (not turn) after 5 minutes (it may stick a bit at first as the sugar burns and caramelizes)
  4. TURN after 10 Minutes
  5. Check for doneness after 15 minutes
  6. 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)
  7. 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.

Grilled London Broil with Chimichurri Sauce

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: Serves 4-6


  • 1.5 pound London Broil
  • Kosher salt and fresh ground black pepper to taste


  • 1 cup minced flat leaf/Italian Parsley
  • 2 tablespoons minced fresh oregano
  • 2 large shallots, minced
  • 5 cloves of garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 cup Extra Virgin Olive Oil
  • 3/4 cup red wine vinegar
  • kosher salt and fresh ground black pepper to taste


  1. Season London Broil on both sides with salt and pepper. Place on a plate and put into the refrigerator
  2. Whisk together all of the ingredients for the chimichurri sauce in bowl. Let sit for at least one hour at room temperature.


  1. Medium High Heat (600F-700F)
  2. Place meat on hot grill and cook for at least 5 minutes before twisting 90 degrees.
  3. Lift and TWIST to achieve those beautiful black diamond grill marks
  4. TURN after 5 Minutes
  5. Check for doneness after 3 additional minutes using a thermometer> Remove from grill at 125F for medium rare
  6. Rest for 5 minutes before slicing. Slice meat thinly against the grain on a bias.
  7. Spoon chimichurri sauce over sliced meat and serve immediately 

PRO TIP: Spread leftover chimichurri to on grilled bread, use as a light salad dressing or toss with veggies before grilling

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