The marinade I made was for a London Broil. London Broil is the term grocer's use but it doesn't refer to a specific cut of beef. The London Broil typically comes from the back end of the cattle referred to as the "round" as shown in this graphic.
Next you need to take this slab of meat and grill it over very high heat. You want to get a nice sear on the beef and cook it preferably to medium rare or medium for maximum flavor. Then LET IT REST. Rest the meat for 10 minutes before slicing and when you slice the meat be sure to slice it against the grain at a 45 degree angle.
- Top Round London Broil
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup dark soy sauce
- 5 garlic cloves - crushed and chopped
- 2 tbsp. lemon juice (the bottled kind is fine for this marinade)
- 1 tbsp. McCormick's Montreal Seasoning
- Place all ingredients in a glass dish and whisk together.
- Add in the steak and marinate for 2 hours or overnight, turning occasionally.
In order to check for the doneness of meat, this graphic should help you. Where you press on your hand lets you know that when you press on the steak you can tell by the "give" how your steak is cooked. So if you press on the steak and there is some give as in the rare graphic it's probably time to take it off the grill or give it another minute or so on each side for medium rare. It's better to under cook and have to put it back on the grill then to cook the death out of it. That would defeat the purpose of this marinade and be a shame.