London Broil

Since it is summertime and HOT everywhere in the country, I thought I would post my recipe for grilled London broil (also called Top Round).  There are many things I like about this recipe: it turns a cheap, normally tough piece of meat, into a juicy, mouthwatering meal; since you are grilling it, your house doesn't get hot from turning on the oven; it makes a lot of meat which means leftovers later in the week when you only have to cook once J 

Some of the secrets to cooking this cut of meat are taking the time to marinade at least 2 hours if not overnight and removing the meat from the grill when it is medium or medium rare, since cooking this until well done will not be pleasant to chew and chew and chew…  Also, when you take the meat off the grill, allow it to sit and rest 10 minutes before slicing it so it can re-absorb all of the juices and be super tender. 

This marinade works wonderfully with any other beef steaks, chicken breasts, or shrimp. It is also what I use for marinating veggies and meat for kabobs.  Since this is such an easy and versatile marinade, I am kind of guessing with amounts.  I usually guess on what looks good (such as a couple of shakes of this or that) and go with your preferred tastes.

(London broil and chicken breast, marinated and grilled)

Yield: 6 servings

2-3 pound London Broil (or Top Round)

1/2 bottle of Italian Salad Dressing

1/4 cup soy sauce

2 Tbsp Worcestershire sauce (sometimes I add this, leave it out, or substitute balsamic vinegar)

Salt, pepper, garlic powder, onion powder

Combine ingredients in gallon size Ziploc bag. Place in refrigerator to marinade at least 2 hours, preferably overnight.

Grill over medium high heat for 8-10 minutes per side, depending on preferred doneness.  **Remember that this is a tough cut of meat that is best when prepared a little red to pink inside.

Allow to rest for 10 minutes. Slice into thin strips along the bias or against the grain.  Serve with potato salad, corn on the cob, what ever you enjoy with steaks J

Leftovers are great on salad the next day. Yummy!!!

Sweet Dreams,
Cindy