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Joe Cain's Bloody Mary London Broil


  • 1 can tomato juice (4 oz to 6 oz)

  • ¼ cup Worcestershire sauce

  • 3 tablespoons prepared horseradish

  • 3 tablespoons Joe Cain’s Widow Maker Blend

  • 3 minced garlic toes

  • 3 ¼ - ½ pounds London broil, about 1 ½ inches thick, trimmed

  • Vegetable oil (to season grill racks)

  • Kosher or Maldon Salt to taste


  • In a small bowl stir together tomato juice, Worcestershire sauce, horseradish, minced garlic, Joe Cain’s Widow Maker Blend and mix well. Place the steak in a flat dish or in a ziplock bag. Pour the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours preferably marinate overnight. Before cooking pull the London Broil and let it sit at room temperature for at least 30 minutes.

  • Prepare the grill. Coat the grill rack with vegetable oil, lightly. The coals should be medium to hot.

  • Lift the meat from the marinade. Discard the marinade. Grill the steak for 7 - 8 minutes. Turn the steak, and grill for 8 - 9 minutes, longer for medium-rare.

  • Let the steak rest after grilling for about 5 - 10 minutes before slicing on the diagonal (against the grain) into thin strips. Salt to taste.

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