Grilled Marinated London Broil

This is perfect for a dinner party because it makes a lot of meat & it doesn't take long to cook. But don't be afraid to make it just for a couple of people too. You can do wonderful things with the leftovers like Philly Steak Sandwiches, Steak Fajitas, or Steak Salads with Blue Cheese! Ingredients:
(for the Marinade)
4 tbsp Montreal Steak Seasoning
1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1/2 tsp Garlic Powder
1 tsp Worcester Sauce
1- 2 1/2 lbs of Top Round Steak (usually labeled London Broil)
Salt & Pepper
Mix all the ingredients of the marinade. I do it in a large casserole dish so I can add the meat directly to it. Add the meat & flip to coat both sides well. Make sure to spoon some of the marinade on top & then cover & refrigerate. Marinate the steak for 24 hours, flipping half way through to evenly season.
Pull the meat out of the refrigerator and let it sit on the counter to come to room temperature before grilling. (About an hour.) Meanwhile, light the charcoal chimney (or heat your gas grill to high heat). Grill over direct (or high) heat for 3-5 minutes on each side.
Then grill over indirect heat (or the low heated side of the grill) & continue to cook until desired tenderness. Make sure to err on the side of under cooked verses over. The meat will continue to cook after it is off the grill. (See bottom of the page for cooking temperatures.)
Remove from grill & cover with tin foil. Allow the meat to rest for 7-10 minutes before carving to seal in all the juices.

Chef's Standard Steak Cooking Temperatures: (according to our Weber's Way to Grill book)
Rare: 120-125 degrees
Medium Rare: 125-135 degrees (USDA says 145 degrees)
Medium: 135-145 degrees (USDA says 160 degrees)
Medium Well: 145-155 degrees
Well Done: 155degrees plus(USDA says 170 degrees)

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