The mystery of how to grill a London Broil and maintain a fair amount of tenderness has been discovered!

London Broil although quite delicious is often difficult to grill successfully. The secret is in a powder packet product called – “Lawry’s Tenderizing Beef Marinade”, this can usually be purchased at most super markets. Follow the instructions carefully. It is especially important to tenderize each side for no more than 15 minutes. The tenderizing agent can make the surface jellied and too “tender”.

* 1 (1 to 1.5 – pound) London Broil roast.
* Packet Lawry’s Tenderizing Beef Marinade
* 1/2 to 1 Teaspoon Garlic Powder
* 1/2 to 1 Teaspoon Onion Powder
* 1/2 Teaspoon Italian Seasoning
* 1/4 to 1/2 teaspoon Freshly ground Black Pepper

Combine the packet contents with 2/3 cup water, add a portion of beer or dry sherry for an elegant whisp of old world meat stew flavor.

Pierce the meat with a fork, all over both surfaces. Follow the packet instructions of marinating the cut for no more than 15 minutes. I usually marinate each side for 15 minutes each – even though Lawry’s recommends no more than 15 minutes total.

GRILLING TIP :
The next step is to boost the flavor of the powder packet even further by seasoning the cut just before you lay it on the grill.

First side: Sprinkle with a liberal amount of Onion Powder. Top with Italian seasoning and place on the grill.

Turn the London Broil at anywhere from 5 minutes (for a hot grill) to 10 minutes (medium hot grill).

Use your own judgment on cooking times. Better yet, use a meat thermometer. Final temp should be above 145 degrees (Fahrenheit).

Second side: Lay on the Garlic Powder, and then grind on a good quantity of fresh ground Pepper.

At 5 minutes check your temperature, and remove when done (might need another 5-10 minutes) medium rare done should be above 145 degrees in the center or fattest portion.

Slice diagonally (against the grain of the meat) after about a 5-10 minute cool down (covered with foil or a plate).

That London Broil should be as tender as a rare prime rib and twice as tasty.