Ah, warm weather is here and the going is easy. Mild nights with dinners on the grill, cool cocktails in hand and friends/family all around.
You’ll love how juicy this is, with the zest of the Italian dressing in each bite. If you’re like me and love the tastiest pieces, snatch the ends slices!
As you light up the grill, keep this recipe handy. Almost everyone has a bottle of Italian dressing in the fridge. And I have yet to meet someone that doesn’t have salt and pepper in there cupboard (I mean really, would someone actually say… “No, no… we don’t do salt and pepper in this house. Not a fan of those spice flavors.” LOL)
Bear with me. One more. I need to have a Jerry Seinfeld moment right now: Why do they call this cut of meat LONDON Broil? Is the cow from London or something?
And so, I investigate. Strange to learn that people in London actually have no idea what a “London Broil” is, instead referring it to type of flank steak. Apparently the name “London Broil” was popularized by New York City restaurants in the 1920s-1940s. Phoneies.
Italian Dressing Grilled London Broil
Ingredients
- 2-3 pound London Broil
- Italian salad dressing (use enough to cover meat)
- Salt and pepper
Directions
- Place the meat in a shallow dish and cover with Italian dressing, making sure to flip it over and get the underside.
- Cover with plastic wrap and let marinate in the fridge for a minimum of 1 hour, or up to 2 days.
- Cook until your desired doneness (cheat sheet here), then sprinkle with salt and pepper. Slice and serve.
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Ashley Kinder