
My Father’s LONDON BROIL Recipe

Servings 6
- Amount Per Serving
- Calories 403
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 456mg19%
- Potassium 0mg
- Total Carbohydrate 6g2%
- Dietary Fiber 0g
- Sugars 4g
- Protein 55g111%
- Vitamin A 2%
- Vitamin C 2%
- Calcium 0%
- Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
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
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 doneness 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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