Catalina London Broil

Catalina London Broil is one of those recipes that takes a simple piece of beef and turns it into something worth gathering around.

I first discovered this while helping my neighbor host a backyard cookout, and the memory of that sweet tang from the dressing soaking into the meat still makes my mouth water. We laughed as the grill hissed and the smell pulled everyone outside, and I loved how the dressing did the heavy lifting, tenderizing the London Broil while adding a bright, savory note that paired with charred edges. Over time I’ve adjusted small things, like letting the London Broil rest a touch longer after grilling, and those tweaks make a big difference when slicing across the grain. What sticks with me is how approachable this dish is, you don’t need a long ingredient list to get big flavor, just patience with the marinating and confidence at the grill.

When I make Catalina London Broil on a weeknight, I appreciate that the hands on time is small, and the results still feel celebratory. When friends come over I’ll pair it with simple sides and watch people reach for seconds. I love that the recipe fits both a relaxed dinner or a more festive occasion, and that each bite delivers a balance of savory meat and tangy dressing. Every time I slice into the cooked London Broil, the juices and the caramelized exterior remind me why this remains a go to for easy, impressive grilling.

Ingredients Required for Catalina London Broil

These ingredients lean into a philosophy of simplicity and synergy. The London Broil serves as the robust canvas, while the Catalina dressing both seasons and tenderizes. A pinch of black pepper at the end brings a finishing edge that ties the flavors together without competing. Each item plays a focused role so the final dish is balanced and straightforward.

• 1 London Broil: Marinate the meat to tenderize and infuse robust flavor; coat the London broil in the dressing and let rest for several hours or overnight for best results. Use a shallow dish or resealable bag to ensure even coverage, turning occasionally so all surfaces absorb the marinade. Pat dry before cooking to promote a good sear and caramelization on the exterior.
• 1 (16-ounce) bottle Catalina Dressing: Provide a tangy, sweet, and savory marinade base that both flavors and helps tenderize the beef; pour over the London broil and allow ample time for penetration. Choose a full 16-ounce bottle to ensure complete coverage and consistent seasoning throughout the cut. Reserve a small amount for basting during cooking if desired to enhance glaze and moisture.
• 1/2 teaspoon black pepper: Season lightly to enhance overall taste without overpowering the dressing; sprinkle black pepper evenly before or after marinating to add mild heat and aromatic bite. Adjust quantity to preference, remembering that pepper blooms with heat so it becomes more pronounced when seared. Combine with other seasonings only if following a specific variation, but keep proportions balanced to preserve the dressing's profile.

Instructions for Catalina London Broil

This recipe is wonderfully simple to execute, but the small details make the difference between good and great. Below you will find a step by step expansion of the original directions, written to guide your senses and troubleshoot common issues so you end up with a tender, flavorful Catalina London Broil.

1. Prick London Broil on both sides with a fork. Combine London Broil and dressing in a ziptop bag. Turn to coat and refrigerate for 12 to 24 hours.: The perforations let the Catalina dressing penetrate deeper into the meat, which helps with tenderness and flavor distribution. As you prick, you will hear a faint tearing of the surface and notice the meat becoming slightly more receptive to liquids. This technique increases surface area and encourages the dressing to reach inner fibers, which is why the texture improves after marinating. A common error is to overdo it and create too many holes, which can release juices; aim for even, spaced pricks rather than dense poking. You should also avoid using too much force, just enough to pierce the surface.
2. Heat grill to medium-high.: Placing the London Broil and the entire bottle of Catalina dressing into a resealable bag lets the meat be fully coated and ensures even contact with the marinade. Seal the bag and gently press out excess air so the dressing hugs the meat; you will feel the dressing slosh and see it coat every surface. The visual cue of the meat evenly coated tells you the marinade is in full contact, which leads to uniform flavor. One mistake is not sealing properly, which reduces contact and can lead to uneven marination. For best results, remove as much air as possible before refrigerating.
3. Remove London broil from bag and sprinkle with pepper.: Turning the bag periodically ensures the Catalina dressing bathes all sides, producing consistent tenderizing and flavor. Over the hours, you may notice the dressing changing color slightly and the meat appearing darker where it has absorbed more liquid, that is normal and desirable. The long chill is critical because the acid and sugars need time to act on the meat fibers and develop depth. The common pitfall is under marinating, which yields less tender meat; conversely, excessively long marination in highly acidic mixes can alter texture too much, so stick to the 12 to 24 hour window. Place the bag on a tray to catch any leaks and rotate it every few hours if possible.
4. Grill for 10 minutes. Turn over and grill for 8 to 10 more minutes, depending on thickness and desired degree of doneness.: A properly preheated grill delivers the sear and caramelization that make the exterior flavorful while keeping the interior juicy. You should see steady, even heat and perhaps a faint smoke before placing the meat down; when you toss a few drops of water onto the grates they should dance and evaporate quickly. That audible sizzle when the London Broil hits the grates is a good indicator you built the right cooking environment. If the grill is too cool you will not get a good crust, and if it is too hot the exterior will char before the inside reaches the desired doneness. Clean grates and a small oil rub help prevent sticking.
5. Remove London broil from bag and sprinkle with pepper: After marination, lifting the London Broil out of the bag will reveal a glossy, well coated surface. Pat lightly if there is excessive marinade pooling, then evenly sprinkle the black pepper so it forms a fragrant layer that crisps on the grill. You will smell the pepper blossom as the meat warms up, adding aromatic complexity. Avoid over seasoning as the dressing already carries robust flavor; too much pepper can turn bitter under high heat. Give the meat a minute at room temperature if it feels very cold from the fridge, so it cooks more evenly.
6. Grill for 10 minutes: Place the London Broil on the hot grates and listen for a steady sizzling, the sound that signals Maillard reaction and crust formation. As the meat cooks, edges will darken and juices may begin to bead on the surface, creating a glossy sheen. This stage sets the flavor foundation, so resist the urge to move the meat constantly; let it develop a seared surface for visual and textural contrast. One common mistake here is flipping too often, which prevents proper browning; allow the full period to pass before turning.
7. Turn over and grill for 8 to 10 more minutes, depending on thickness and desired degree of doneness: After flipping, you will see the first side's crust and the second side will start to build its own sear. The interior will continue to come up in temperature, and you may hear a slightly softer sizzle as fats render. Use an instant read thermometer if available to gauge doneness, aiming for about 130 to 135 degrees F for medium rare, and a bit higher for more done preferences. Resting after this step is essential to let juices redistribute. A common error is cutting immediately, which causes juices to run out; tent the meat and let it rest before slicing. If the surface is charring too quickly while the interior remains underdone, move the meat to a slightly cooler zone to finish cooking through indirect heat.

Recipe Notes about Catalina London Broil

A few quick notes will help you get consistent, delicious results every time you make Catalina London Broil. These tips expand on the basics and offer practical adjustments for temperature, timing, and serving.

• Substitute option : You can swap store bought Catalina dressing with French dressing if that is what you have on hand, as they are very similar in flavor profile.
• Bring to room temperature : If possible, let the London Broil sit at room temperature for about 20 minutes before grilling, this helps the meat cook more evenly and prevents the exterior from overcooking while the center comes up to temperature.
• Use a thermometer : An instant read thermometer is really helpful when grilling steak, and it removes guesswork; aim for 130 to 135 degrees F for medium rare, adjusting for your preference.
• Marination window : Stick to 12 to 24 hours of marinating time, as too little time will not tenderize adequately and too long can change texture from the acidic elements.
• Rest before slicing : Tent the cooked meat loosely with foil and rest for at least 10 minutes to allow juices to redistribute, which yields moister slices.

Side Dish Ideas for Catalina London Broil

This section offers serving ideas for different occasions, storage advice, and seasonal pairings that complement the savory, slightly sweet profile of Catalina London Broil. Think about balance and texture when choosing sides, and consider the formality of your meal when plating.

• Casual weeknight : Serve sliced London Broil with simple roasted vegetables and a green salad for an easy weeknight dinner that feels satisfying and balanced.
• Summer cookout : Pair thick slices of the grilled London Broil with grilled corn and a light potato salad, letting the smoky exterior play against creamy and crunchy sides.
• Special occasion : For a slightly more dressed up plate, present thinly sliced London Broil over a bed of warm grain like farro, with a drizzle of reserved marinade reduced into a glaze.
• Serving style : Slice across the grain into thin pieces for tenderness, and arrange overlapping on a platter for sharing. Label the platter with the doneness so guests know what to expect.
• Storage tips : Refrigerate leftovers in an airtight container within two hours of cooking; sliced meat keeps well for three to four days. Reheat gently to avoid drying it out, or use cold slices in sandwiches.
• Seasonal pairing : In cooler months, serve with roasted root vegetables and a heartier grain; in warm months, go lighter with fresh salads and grilled vegetables to keep the meal bright.

FAQ

Conclusion

This recipe shines because it transforms a humble cut into a juicy, flavorful centerpiece using one bold dressing and simple grilling. The marinating step builds depth while the grill adds that irresistible char and aroma. Give it a try the next time you want an easy but impressive meal; with a little patience in the fridge and a hot grill, you’ll have slices worth sharing. I hope this becomes one of your reliable go to recipes for gatherings or fast weeknight dinners, and that the balance of tangy dressing and grilled beef makes it a repeat favorite.

Catalina London Broil

Catalina London Broil delivers tangy, caramelized flavor with minimal fuss. This easy weeknight dinner features a marinated London Broil soaked in bold Catalina dressing, grilled to a juicy finish for a tender, flavorful main that’s perfect for casual gatherings or a simple family meal. It’s approachable, savory, and worth making again and again.

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Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 300 kcal

Equipment

• Grill
• Resealable bag
• Instant read thermometer

Ingredients

  

• 1 London Broil Marinate the meat to tenderize and infuse robust flavor; coat the London broil in the dressing and let rest for several hours or overnight for best results. Use a shallow dish or resealable bag to ensure even coverage, turning occasionally so all surfaces absorb the marinade. Pat dry before cooking to promote a good sear and caramelization on the exterior.
• 1 (16-ounce) bottle Catalina Dressing Provide a tangy, sweet, and savory marinade base that both flavors and helps tenderize the beef; pour over the London broil and allow ample time for penetration. Choose a full 16-ounce bottle to ensure complete coverage and consistent seasoning throughout the cut. Reserve a small amount for basting during cooking if desired to enhance glaze and moisture.
• 1/2 teaspoon black pepper Season lightly to enhance overall taste without overpowering the dressing; sprinkle black pepper evenly before or after marinating to add mild heat and aromatic bite. Adjust quantity to preference, remembering that pepper blooms with heat so it becomes more pronounced when seared. Combine with other seasonings only if following a specific variation, but keep proportions balanced to preserve the dressing's profile.

Instructions

 

• Prick London Broil on both sides with a fork. Combine London Broil and dressing in a ziptop bag. Turn to coat and refrigerate for 12 to 24 hours.: The perforations let the Catalina dressing penetrate deeper into the meat, which helps with tenderness and flavor distribution. As you prick, you will hear a faint tearing of the surface and notice the meat becoming slightly more receptive to liquids. This technique increases surface area and encourages the dressing to reach inner fibers, which is why the texture improves after marinating. A common error is to overdo it and create too many holes, which can release juices; aim for even, spaced pricks rather than dense poking. You should also avoid using too much force, just enough to pierce the surface.
• Heat grill to medium-high.: Placing the London Broil and the entire bottle of Catalina dressing into a resealable bag lets the meat be fully coated and ensures even contact with the marinade. Seal the bag and gently press out excess air so the dressing hugs the meat; you will feel the dressing slosh and see it coat every surface. The visual cue of the meat evenly coated tells you the marinade is in full contact, which leads to uniform flavor. One mistake is not sealing properly, which reduces contact and can lead to uneven marination. For best results, remove as much air as possible before refrigerating.
• Remove London broil from bag and sprinkle with pepper.: Turning the bag periodically ensures the Catalina dressing bathes all sides, producing consistent tenderizing and flavor. Over the hours, you may notice the dressing changing color slightly and the meat appearing darker where it has absorbed more liquid, that is normal and desirable. The long chill is critical because the acid and sugars need time to act on the meat fibers and develop depth. The common pitfall is under marinating, which yields less tender meat; conversely, excessively long marination in highly acidic mixes can alter texture too much, so stick to the 12 to 24 hour window. Place the bag on a tray to catch any leaks and rotate it every few hours if possible.
• Grill for 10 minutes. Turn over and grill for 8 to 10 more minutes, depending on thickness and desired degree of doneness.: A properly preheated grill delivers the sear and caramelization that make the exterior flavorful while keeping the interior juicy. You should see steady, even heat and perhaps a faint smoke before placing the meat down; when you toss a few drops of water onto the grates they should dance and evaporate quickly. That audible sizzle when the London Broil hits the grates is a good indicator you built the right cooking environment. If the grill is too cool you will not get a good crust, and if it is too hot the exterior will char before the inside reaches the desired doneness. Clean grates and a small oil rub help prevent sticking.
• Remove London broil from bag and sprinkle with pepper: After marination, lifting the London Broil out of the bag will reveal a glossy, well coated surface. Pat lightly if there is excessive marinade pooling, then evenly sprinkle the black pepper so it forms a fragrant layer that crisps on the grill. You will smell the pepper blossom as the meat warms up, adding aromatic complexity. Avoid over seasoning as the dressing already carries robust flavor; too much pepper can turn bitter under high heat. Give the meat a minute at room temperature if it feels very cold from the fridge, so it cooks more evenly.
• Grill for 10 minutes: Place the London Broil on the hot grates and listen for a steady sizzling, the sound that signals Maillard reaction and crust formation. As the meat cooks, edges will darken and juices may begin to bead on the surface, creating a glossy sheen. This stage sets the flavor foundation, so resist the urge to move the meat constantly; let it develop a seared surface for visual and textural contrast. One common mistake here is flipping too often, which prevents proper browning; allow the full period to pass before turning.
• Turn over and grill for 8 to 10 more minutes, depending on thickness and desired degree of doneness: After flipping, you will see the first side's crust and the second side will start to build its own sear. The interior will continue to come up in temperature, and you may hear a slightly softer sizzle as fats render. Use an instant read thermometer if available to gauge doneness, aiming for about 130 to 135 degrees F for medium rare, and a bit higher for more done preferences. Resting after this step is essential to let juices redistribute. A common error is cutting immediately, which causes juices to run out; tent the meat and let it rest before slicing. If the surface is charring too quickly while the interior remains underdone, move the meat to a slightly cooler zone to finish cooking through indirect heat.

Notes

• Substitute option : You can swap store bought Catalina dressing with French dressing if that is what you have on hand, as they are very similar in flavor profile.
• Bring to room temperature : If possible, let the London Broil sit at room temperature for about 20 minutes before grilling, this helps the meat cook more evenly and prevents the exterior from overcooking while the center comes up to temperature.
• Use a thermometer : An instant read thermometer is really helpful when grilling steak, and it removes guesswork; aim for 130 to 135 degrees F for medium rare, adjusting for your preference.
• Marination window : Stick to 12 to 24 hours of marinating time, as too little time will not tenderize adequately and too long can change texture from the acidic elements.
• Rest before slicing : Tent the cooked meat loosely with foil and rest for at least 10 minutes to allow juices to redistribute, which yields moister slices.

Keyword Catalina dressing steak marinade, Catalina London Broil recipe, easy weeknight steak, marinated London broil grilling

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