Recipe - Grilled Peppery London Broil

6 pound Porterhouse steaks; USDA
Choice
One fourth cup Worcestershire sauce
1 tablespoon Cracked black pepper
1 teaspoon Garlic powder
One half teaspoon Kosher salt

BASTING LIQUID
1 cup Balsamic vinegar
One half cup Worcestershire sauce
One half cup Red wine

Brush the worcestershire sauce onto both sides of the steak. Mix the
pepper, garlic powder and salt until blended and rub evenly into both sides
of the steak.

In a small bowl mix the vinegar, worcestershire and red wine. Prepare the
grill for the direct heat method. Wait until coals are gray and spread in a
single layer making sure to allow for onehalf of the coal bed to be hotter
than the other half by adding a few more briquettes to that side. Spray
grid with nonstick spray and let grid heat over the hot coals (the hotter
the grid, the less chance the food will stick). Place the steak on the grid
over a mediumhot fire and sear 45 minutes per side. Move the steaks to
the cooler side of the grid and baste with liquid. Cook for an additional
45 minutes per side, basting every couple of minutes until desired
doneness. Remove from grill, and let sit for five minutes prior to service
since it will cook a slight bit more after removal from grill.

Recipe by: Larry Gerber

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