Barbecue Journey with Dan ‘The Man’ — Rockin’ London Broil

If you like your steak anywhere from medium to well done, this is not the recipe for you. This requires top round, which requires rare-to-medium-rare cooking temperatures or it gets too tough to eat.

To retain the flavor and juice of any steak, it should be cooked no more than medium-rare. The reason steak sauces like A1 exist is to impart back the flavor into overcooked steak.

I've only had London broil once before. I was visiting my college girlfriend for Christmas and her mother fixed London broil special for me. It was done in the oven, and it was delicious. I didn't think I would get a steak that tender that wasn't prime rib again.

That is, until I made Dr. BBQ's recipe from the "NFL Gameday Cookbook." I altered the recipe (I will note where) due to one factor: I didn't realize I was missing one ingredient.

The steak came out tender and flavorful and delicious. Served with mixed vegetables and rice, and this dish is a winner year-round. I give it an 8 out of 10.

Here's what you need:

2 pounds Top-round steak
Marinade:
1/4 cup soy sauce
1 Tbs Worcestershire Sauce
1 Tbs ketchup (I used 2 Tbs of low-sodium V8 Juice since I didn't realize I was out of ketchup)
2 cloves garlic, crushed
1 1/2 tsp crushed ginger
1 1/2 tsp sherry
1 1/2 tsp rice vinegar
1/2 tsp ground white pepper

Directions

1. Make marinade

Combine marinade ingredients in a bowl and whisk together.

2. Marinate steak

Put steak in a zipped freezer bag and pour marinade over. Refrigerate for 4-24 hours.

3. Grill steak

Remove steak and grill over direct high heat for 4 minutes per side or until internal temperature reaches 120-130 degrees. When done, place steak on cutting board and let rest for 3-4 minutes. Then slice it thinly.

4. Plate

5. Take a bite shot