- 4 large garlic cloves, minced
- 4 tablespoons balsamic vinegar
- 4 tablespoons fresh lemon juice
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon dried basil, crumbled
- 1 teaspoon dried thyme, crumbled
- 1/2 teaspoon dried hot red pepper flakes
- 2/3 cup olive oil
- a 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. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.