Dad’s Special Beef Marinade

Vito’s Dad had his own special marinade for beef and here it is: Dad’s Special Beef Marinade!  Dad’s Special Beef Marinade was use primarily for London Broil, whether done in the broiler (traditional) or on the grill.  This very simple marinade is great for London Broil, petit filets or rump steaks; the 24-hour marinating period really lets the flavors permeate these less-marbled cuts of beef and bloom when the meat is grilled.  Just remember to marinate the beef well-ahead of the grilling. After grilling to the desired level, we recommend medium rare, tent the beef with foil and let it rest for 5 minutes on the cutting board, prior slicing and serving.  Serve your grilled beef with Green Beans Marinara, Asian Marinara Yellow Squash or Grilled Asparagus accompanied with a dry red wine.

Prep Time: 10 minutes, Marinating Time: 24 hours, plus grilling and rest time for the beef. Serves: 2

Support Cook and Eat at Home. Purchase a PDF of the Dad’s Special Beef Marinade recipe for $1.00

Ingredients:

• ½ cup fresh Lemon Juice
• ½ cup Worcestershire Sauce
• ½ Tb coarsely-ground Black Pepper
• 1 ½ lb London Broil or 2 Petit Filets or Rump Steaks

Preparation:

1. Mix the lemon juice, Worcestershire sauce and black pepper together in a bowl.
2. Trim the beef of any excess fat.
3. Pour half the marinade into a container suitable to hold the beef without too much excess space. Place the beef into the container, pour the balance of the marinade over the beef, cover and refrigerate for 24 hours, turning the beef over at least once but preferably every 8 hours.
4. Prior to grilling, take the container with the marinating beef out of the refrigerator and allow to come to room temperature.
5. With the grill set to a high heat, i.e. you can hold your hand 1 inch from the grill for only 5 seconds, take the beef out of the marinade and place it on the grill.
6. Baste the beef with the marinade on the grill, turn the beef over once and continue to baste with the marinade.
7. Use a meat thermometer to determine the desired level of doneness; medium rare is recommended.
8. Remove the beef from the grill to a cutting board, cover with aluminum foil and allow it to rest for 5 minutes.
9. If using London Broil, slice thinly to serve; for other cuts, serve the filets or steaks, one per person. Dress the beef with the juices from the cutting board prior to serving.