Spiced Marinated London Broil
London broil tenderized, generously seasoned with garlic, onion, seasoned salt and celery salt, glazed with ketchup and vinegar and Worcestershire, and barbecued to taste.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's London broil is all about generous seasoning; as she writes, use all the spices listed generously. She prefers short-cut rump steak, 1 1/2 pounds or more. The meat is tenderized, pierced with a fork, coated on both sides with garlic powder, onion powder, salt, pepper, Lawry's Seasoned Salt and celery salt, and left to stand.
A quick glaze of ketchup and white vinegar and a sprinkle of Worcestershire go on just before it hits the grill.
Ingredients
- London broil, preferably short-cut rump steak, 1 1/2 pounds or more
- Adolph's Meat Tenderizer
- Garlic powder
- Onion powder
- Salt
- Pepper
- Lawry's Seasoned Salt
- Celery salt
- 3/4 cup ketchup
- 1 tablespoon white vinegar
- Worcestershire Sauce
Instructions
- Tenderize. Place the london broil in a pan with sides. Moisten the meat and sprinkle with Adolph's Meat Tenderizer, an all-natural product made from papaya. Pierce it into the meat with a long fork. Turn the meat over and repeat.
- Season. Sprinkle the spices generously over the meat. Turn and repeat.
- Stand. Cover and leave for one hour.
- Glaze. In a small bowl, mix the ketchup and white vinegar and spread over both sides of the meat. Sprinkle each side with Worcestershire Sauce.
- Grill. Barbecue until cooked to your taste. Slice thin across the grain.
Tips
- Current food-safety advice is to keep raw meat at room temperature no longer than 2 hours, so the hour of standing is fine; refrigerate it if it will be longer.
- Meat tenderizers usually contain salt, so go a little lighter on the added salt.
- For doneness, use an instant-read thermometer: about 125°F for rare and 130°F to 135°F for medium-rare after resting. The USDA safe minimum for beef roasts and steaks is 145°F with a 3-minute rest.
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