My Father’s LONDON BROIL Recipe

by Chef Michael | Published Dec 8, 2015 | Last updated Oct 14, 2021 | 0 comments

CategoryAll Recipes, Beef and Lamb, Dinner, Outdoor

Prep Time10 minsCook Time20 minsTotal Time30 minsYields6 Servings

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.

Nutrition Facts

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

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 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.