Ingredients
Scale
- 1 London Broil: A versatile cut of beef known for its lean nature and ability to absorb flavors well.
- 1 (16-ounce) bottle of Catalina Dressing: The sweet and tangy marinade that infuses the beef with bold flavors.
- 1/2 teaspoon black pepper: A simple seasoning that adds a hint of spice to balance the sweetness of the dressing.
Instructions
- Prick the London Broil:
- Begin by using a fork to prick the London broil on both sides. This step is important as it allows the marinade to penetrate the meat, ensuring the steak absorbs the full flavor of the Catalina dressing.
- Marinate the Meat:
- Once the meat is pricked, place the London broil in a large zip-top bag. Pour the entire bottle of Catalina dressing into the bag, ensuring the steak is fully coated. Seal the bag and refrigerate it for at least 12 hours, or up to 24 hours if you have the time. The longer the steak marinates, the more flavor it will absorb. Be sure to turn the bag occasionally to ensure even marination.
- Preheat the Grill:
- About 15-20 minutes before you’re ready to grill, preheat your grill to medium-high heat. This ensures the steak will cook evenly and develop a beautiful crust. If you’re using a charcoal grill, let the coals burn down to a steady heat, and if you’re using a gas grill, set the temperature to about 400°F (200°C).
- Prepare the Steak:
- Once the steak has finished marinating, remove it from the zip-top bag and sprinkle both sides with black pepper. The pepper adds a mild heat that contrasts beautifully with the sweetness of the dressing, making the steak more flavorful.
- Grill the Steak:
- Place the London broil on the preheated grill and cook for about 10 minutes on the first side. Then, flip the steak over and cook for an additional 8 to 10 minutes, depending on the thickness of the meat and your desired level of doneness.
- For best results, use an instant-read thermometer to check the internal temperature of the steak. For a medium-rare steak, aim for 130 to 135 degrees F (54 to 57 degrees C). For medium, cook the steak to 140 to 145 degrees F (60 to 63 degrees C). If you prefer a more well-done steak, cook it for a few more minutes.
- Rest the Steak:
- After grilling, let the steak rest for 5 to 10 minutes before slicing. Resting the meat allows the juices to redistribute, ensuring a tender and juicy steak.
- Slice and Serve:
- Slice the London broil against the grain to ensure each piece is as tender as possible. Serve the steak with your favorite side dishes, such as grilled vegetables, mashed potatoes, or a fresh salad.
Notes
- Room Temperature: Before grilling, let the steak sit at room temperature for about 20 minutes. This allows the meat to cook more evenly, preventing it from being too cold on the inside while developing a nice crust on the outside.
- Use an Instant-Read Thermometer: To ensure your steak is cooked to perfection, invest in an instant-read thermometer. This is especially helpful when grilling steaks, as it takes the guesswork out of determining the right level of doneness.
- Don’t Overcrowd the Grill: If you’re grilling multiple steaks, make sure not to overcrowd the grill. This can cause the temperature to drop, which could result in uneven cooking. Leave enough space between each steak to allow for proper heat circulation.
- Let It Rest: After grilling, it’s important to let the steak rest. This prevents the juices from escaping when you cut into the meat, ensuring a juicy, flavorful steak.
- Prep Time: 5 minutes
- Cook Time: 18 minutes