Pinery Grill.
marinating time – 6 to 24 hours cooking time – depends on thickness of steak
serves about 4
1/4 cup oil
1/8 cup vinegar
1/8 cup lemon juice (I just use the 1/4 cup measure, and try to eyeball the split)
1/2 Tbsp. salt
1 tsp. dried tarragon, or 1 Tbsp bruised fresh tarragon leaves
pinch basil
pinch oregano
1 tsp. pepper or Montreal steak spice
2 tsp. garlic powder
2lbs (approximately) of round steak or flank steak
Mix all ingredients together in a large resealable bag. Add steak, seal the bag, and turn until all pieces are completely coated in marinade. Beat some frustrations out on the steak, using the heel of your hand (possibly helps tenderize it, jury is still out on that one. Good for mental health.)
Refrigerate steak, turning bag occasionally to make sure all of the meat gets marinated. Heat grill to hot. The trick here is to sear the outside so the juices can't escape, and the steak will be slightly more tender. Place meat on a hot grill, sear quickly and flip once. Allow to cook to rare or medium rare – meat should feel 'spongey' to the touch, about 4 to 6 minutes. London Broil is traditionally served sliced across the grain. To do this, lay your knife so that it is almost flat on the steak and slice thinly downwards on an angle. You could skip this part, but it does add to the presentation and helps the 'chew' factor of the beef.