Ingredients

For marinade:
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

1 (2 to 2 1/2 pound) London broil

Directions

To make marinade: 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, for 8 hours.

Remove meat from the marinade, discarded the marinade, and pat the meat dry.

Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the
meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130
degrees, 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.