This one is great for the grill pan if it's not nice enough to grill outdoors. Marinate the steak overnight in the refrigerator for the most intense flavor.
- 1 (1 ½ pound) London broil steak, about 1 ¼ inches thick
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 shallot, chopped
- 2 garlic cloves (crushed through a press)
- 1 teaspoon dried oregano
- ½ teaspoon finely ground pepper
- 1 teaspoon salt
Place the steak in a large shallow glass baking dish. In a small bowl, mix together the olive oil, vinegar, lemon juice, Worcestershire, shallot, garlic, oregano and pepper. Pour marinade over the meat and turn several times to coat. Cover and refrigerate at least 8 hours or overnight, turning the steak 2 or 3 times while it marinates.
Remove the meat from the marinade about 1 hour before grilling. Pat the meat dry with paper towels. Season on both sides with the salt.
Coat a grill pan with nonstick cooking spray, then heat over medium heat until hot enough to make a few drops of water sizzle. Put the meat on the hot pan and cook until brown grill marks appear on the bottom, about 6 to 7 minutes.
Turn the steak over and cook the second side another 6 minutes. Turn the meat again, reposition on the grids to achieve cross-hatched grill marks, and cook for 3 to 4 more minutes for medium-rare. Remove the meat to a cutting board and let stand 5 minutes. To serve, cut London broil across the grain into thin slices.