This is a wonderful beef dish when done right and can be cooked court-side if you have a grill at your club. If not, this is one of the few tasty beefs you can enjoy cold and serve at your next match or later in salads, or in other ways, such as hors devours. Throw in a horse radish dip and you are done.
London Broil is not a cut of beef as some butchers would have you believe. London Broil is a technique used to cook a flank or top round steak/roast cut of beef, which takes advantage of the beef's texture by marinating thoroughly. This is the key to enjoying what you will find to be a very versatile main course, just off the grill or eaten later.
