Recipe of the Month
Standing Walrus

Cajun Grilled, London Broil

I served this with Grilled Radicchio; with Spicy Honey Mustard Dressing; Dilled, Fingerling Potatoes; and Grilled Onions.

The order that I cooked everything is as follows:

- Quartered the radicchio, and soaked it in ice water for about 1 hour.
- Made the Sauce.
- Prepared the onions.
- Drained, then grilled the Radicchio.
- Placed the meat on the grill, and started the potatoes boiling.
- I placed the onions on the grill after I removed the meat.
- After the onions were done, and the meat was still resting, I reheated the sauce, then drained the potatoes, and added the butter, then the dill.
- Cut the meat, and plated everything.

I found that all of the components of the meal were ready at service, without the hustle and bustle of trying to do too much before the meat got cold.

  • 1 Large London Broil, Top Round, 2" thick
  • 1 Cup Malt Vinegar
  • 1/4 Cup Butt Kickin' Blacken, Original Recipe
  • 3 Large Lemons, zest and juice
  • Vegetable Oil, as needed
  • 2 Large Hatch Peppers
  • 1/2 Large Onion, -
  • 1/4 Cup Heavy Whipping Cream, to taste

The day before:

1. Trim any fat from the meat and place it into a large plastic storage bag.

2. Mix the vinegar, blacken, lemon zest and juice in a stainless bowl, then pour it into the bag. Remove as much air as you can from the bag, seal and place in the refrigerator. Let the meat marinate at least 24 hours, or, up to 3 days.
Cajun Grilled London Broil, Peppers Picture
3. When you're ready to cook, make the first chopping the peppers and onion.
Cajun Grilled London Broil, Cooking Peppers Picture
4. Place them into a Teflon fry pan with a little vegetable oil and cook over a medium heat until they're soft
Cajun Grilled London Broil, Reducing Sauce Picture
5. Drain the marinade into the pan, and reduce it until it's quite thick.
Cajun Grilled London Broil, Finishing Sauce Picture
6. Add the cream, and stir it in while continuing to cook. This sauce will become fairly mild yet full of flavor if you use the amount of cream I've specified in the ingredients. By using less cream, or none at all you'll end up with a REAL spicy sauce.

Let this cool while you're cooking the London Broil.
Cajun Grilled London Broil, on the Grill Picture
7. To cook the meat, start the grill and let it get to a medium heat. Coat the meat with vegetable oil, then place on the grill. Cook about 7 minutes, then flip. Continue flipping the meat every 5 minutes of so until the internal temperature reads 110 degrees (for rare) on an instant read meat thermometer. Place the cooked meat on a rimmed platter, and cover it with aluminum foil. Let this rest at least 10 minutes.
Total cooking time will be about 20 minutes, but can vary greatly by the heat of the grill, and the thickness of the meat. When cooking a thick piece of meat, I'll sometimes cover the meat during about half the total cooking time. This help cook the interior of the meat without burning the outside.

8. While the meat is resting, you've got plenty of time to reheat the sauce, and cook or reheat any of the sides you'll be serving with this.

9. To Serve:

Slice the meat real thin, across the grain, then drizzle some of the sauce on top.