Big Papi’s Father’s London Broil

Big Papi’s London Broil

London Broil-choose a thicker cut – minimum 1″- even 3” is OK (it will take 45 minutes)
Catalina Dressing
Fresh 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 zip loc baggie 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)
Flip after 10 Minutes
Check for done-ness after 5 minutes (15 minutes total cooking time)
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.

Tonight, I’m serving with french fries, broccoli/cauliflower mix, garden salad and fruit compote.

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