Grilling...Yum!

Living in Utah, for a California Boy and a California Girl can be challenging sometimes, especially during the coldest part of winter.  Neither of us take advantage of the skiing or snowboarding very much (like the kids do), and driving in the snow can be an absolute bitch at some times, but the most challenging time can be when its time to grill.  I can honestly say, that I probably grill about 200+ days per year; rain, snow, sleet, hail, night, day, you name it and I'm OK with it.  This winter however, I have kind of wimped out a little and have prepared meals inside much more often than I have on the grill.  It has been good in the sense that I really hadn't gotten a feel for roasting and baking meals before because I relied on the grill, but now I have a little more familiarity in that area.

One of the 'Old Stand By' meals is my London Broil.  It seems to be a favorite, and has even gotten me a couple of small group catering gigs.  The marinade is really what makes this lean meat so tasty:

London Broil

3 lb. London Broil cut of beef.

2 cloves garlic, diced

1 Tbsp Lawry's Season Salt

1 tsp~ fresh ground black pepper
1 Tbsp Italian Herb Seasoning
1/4 Cup Beer (MGD or another favorite Pilsner)

Worcestershire Sauce

Soy Sauce

Balsamic Vinegar

A-1 Steak Sauce

Olive Oil

Add all marinade ingredients to a gallon Ziploc bag and shake until mixed well.  Add meat and seal bag as airtight as you can.  Leave bag in the fridge for 1-2 hours turning/massaging every 30 min or so.  DO NOT let meat sit in marinade for any longer than 4 hours at it will begin to "cook" and will make the meat tough.
Heat the grill to high.  Place the London Broil over direct heat and drop the heat to medium.  Cook for about 5 min on each side.  Leave the meat alone between turns.  Check with a meat thermometer and take off of the grill at 120°F for Med/Rare.  Meat will continue to cook after you take it off of the heat so tent with foil and let rest for about 10min. to allow the juices to redistribute into the meat, before slicing.