Since London Broil is so cheap, just buy it straight from the butcher case (Hannaford is, in my experience, the best runner-up to a neighborhood butcher), not pre-wrapped and potentially treated with chemicals (a la Walmart). The difference is palatable.
The marinade I use can usually be put together with stuff around the house, and if not; small variances can be made to accommodate.
Supplies:
one teaspoon of minced garlic (fresh, not dried)
one teaspoon of rosemary, crushed
1/2 teaspoon each of salt and pepper
1 tablespoon of balsamic vinegar
1 packet of soy sauce (you do have a stash somewhere, right?)
3 tablespoons of worcestershire sauce
3 tablespoons red wine
1/4 onion, chopped
Mix the onion, garlic, salt, pepper and rosemary together in a small bowl, and the vinegar, soy sauce, worcestershire sauce and red wine together in a pie dish. Place the London Broil into the pie dish and pour the liquid mixture over the meat. Using your fingers, smear the dry mixture onto the meat and rub it in for 15-20 seconds. Flip the steak over and do the same to the other side. Add and remaining dry rub to the liquid in the pan. Cover with foil or plastic wrap and leave on the counter for 30 minutes. Flip the steak again, and smear the mixture in the pie pan over the exposed surface of the meat with your fingers or a basting brush. After another 30 minutes, flip and repeat. Now you're ready to cook.
Cook the steak to your preference, flipping only once and piercing the meat as little as possible.
When finished, slice into very thin 1/4 - 1/2 inch thick slices (see photo below).
Enjoy! I like to eat this steak on my porch with some local corn on the cob, roasted herbed potatoes and a nice leafy summer salad with vinaigrette. Polish it off with a cold beer or some homemade sweet tea (recipe coming soon...perhaps).
Photo from Flickr.
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