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Grilled London Broil
Comments:
The London Broil can be a flank steak cut into large pieces, thick cuts including sirloin tip or top round. Each should be tenderized by marinating and then broiled or grilled. Once done to your liking, should then be thinly sliced across the grain.
  4 large cloves garlic, chopped
3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/2 cup red wine
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 2-inch-thick piece beef top round for London broil (about 3 pounds)
Kosher salt
Mix the following ingredients: garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a sealed in a plastic bag or a shallow dish. Add your meat and turn to coat and cover or seal. Refrigerate for several hours or overnight turning occasionally.
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