Click here to view the top 3 recipe searches from last month.
Standing Walrus

Rainy Day, London Broil

Rainy days happen to all of us at one time or another. London Broil (Top Round) was on sale this week, and I bought two. One for marinating and grilling, and one to make a Roulade of Beef. I marinated one on Friday for cooking on Saturday, and was looking forward to doing it on the grill with my favorite of all marinades. About 4:00 PM the weather turned real bad, not only was it extremely windy, but there was a tornado watch, and some MAJOR rain in the forecast and on the radar. There was no way I would be cooking outside today, and had to punt.

Since I had a loaf of rustic bread available (for the stuffing of the Roulade, I decided to cook inside and make sandwiches. I then went looking for some worcestershire sauce to put on my sandwich, and found that I was out. So I decided to make a sauce out of the marinade. Because I was really hoping for the meat to be grilled, and I was just cooking for myself, I only cooked half the meat. The rest is sitting in the marinade for another day of cooking.

This sandwich with the sauce came out so good. I almost didn't miss it being cooked on the grill.


  • 10 Cloves Garlic, grated
  • 4 Large Lemons, zest and juice
  • 2 Tablespoons Butt Kickin' Blacken, Original Recipe
  • 1 Tablespoon Kosher Salt
  • 2 Tablespoons Mustard
  • 2 Tablespoons Red Wine Vinegar, as needed
  • 1/4 Cup Vegetable Oil

  • 2 1/4 Pounds London Broil, about 1 1/2" thick


  • 1/4 Cup Heavy Whipping Cream
  • Salt and Pepper

Making Marinade Picture

1. The meat should be marinated at least overnight, but it will actually develop more flavor, if you marinated it for 3 days.

Begin by fist zesting the lemons ( I use a micro plane), then juicing them. I use the tool pictured when I'm doing a bunch of citrus, It's SO much easier, then trying to squeeze each half by hand, and you get no seeds.
Making Marinade Picture

2. Peel, then grate the garlic into the bowl.

3. Add the rest of the ingredients, and mix it up well with a whisk. The mustard will help the oil to mix, and hold with the rest of the ingredients.
Tenderizing Meat Picture

4. Trim any extra fat or grizzle from the meat, then tenderize it by poking it all over, and both sides, with a fork. Place the meat in a plastic bag, pour the marinade in, and set in the refrigerator until you're ready to cook.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:

Click here to go to the Orders Page

Click here to view a printable version of this recipe.     Click here to go to the Orders Page

Rainy Day, London Broil, Picture

Rainy Day, London Broil

Butt Kickin' Blacken, the BEST Spice Blend you'll ever use.

Click here to view the top 3 recipe searches from last month.


Steak Salad, from Leftovers, Picture

Any Leftovers can easily be sliced, then served as part of a Steak Salad.

If you like this recipe, you might also like these:

Click here to go to my recipe for Lemon / Garli Marinated, London Broil
Lemon / Garlic, Marinated,
London Broil

Click here to go to my recipe for Bacon Wrapped, Meatloaf Cordon Bleu
Bacon Wrapped,
Meatloaf Cordon Bleu

Click here to go to my recipe for Steakhouse Grilled, London Broil
Steakhouse Grilled, London Broil