Lime juice and ground cumin give a light, Southwestern flavor to a traditional London broil.
1 Chairman’s Reserve® beef London broil (top round) steak, cut 1-inch thick
1/2 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon honey
1 1/2 teaspoon ground cumin
1. Combine marinade ingredients in small bowl, whisking until blended. Place steak and marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning once.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steak crosswise into thin slices. Season with salt and pepper.
Serving suggestions: Grilled zucchini and yellow squash.