| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Barbecue ma, Barbman1 | 4 | servings | |
INGREDIENTS
| 1 1/2 | lb | London broil |
| 1 | c | French salad dressing |
| 1/2 | lg | Lime; juiced |
| 1 | pn | Salt |
| 1 | pn | Black pepper |
| 1 | c | Mayonnaise |
| 1 | tb | Capers; chopped |
| 1 | Stalk scallion; chopped | |
| 1/2 | lg | Tomato; chopped |
| 1 | ts | Stoneground mustard |
| 1/2 | ts | Garlic clove; minced |
| 1 | tb | Italian seasoning |
| Salt and pepper; to taste | ||
| 1 | Sprig fresh dill; for garnish |
INSTRUCTIONS
CINDERELLA SAUCE Marinate London broil in a combination of the French dressing, lime juice, salt & pepper for about an hour. Grill meat on all sides until firm. Slice meat thinly against the grain and place rare slices back on the grill. Cook to desired temperature. Combine all ingredients for the sauce and arrange meat on a serving dish. Top with a dollop of Cinderella Sauce and serve immediately. Garnish with a sprig of fresh dill. Recipe by: Mike Armintrout Converted by MM_Buster v2.0l.
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