Marinated and grilled beef – what could be better?
For marinade:
4 large garlic cloves, minced
4 TBSP balsamic vinegar
4 TBSP fresh lemon juice
3 TBSP Dijon mustard
1 1/2 TBSP Worcestershire sauce
1 TBSP soy sauce
1 tsp dried oregano, crumbled
1 tsp dried basil, crumbled
1 tsp dried thyme, crumbled
1/2 tsp dried hot red pepper flakes
2/3 c olive oil
2 to-2 1/2 pound London broil
In a bowl whisk together marinade ingredients until combined well.
Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. Let rest for 10 minutes then slice.
Serves 6 – 8.
cookinwithchris Blog 
This look cooked to perfection!