London Broil to die for

1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper

Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, turning the bag over once.

When ready to prepare, heat your grill and cook the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. I highly recommend serving this cut of meat on the rare to medium rare side as the more well you cook it the more tough it will be regardless of the marinade or the slicing. Gah.

After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy 😀

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