Marinate London Broil in the following:
1/2 cup soy sauce
1/2 cup dry sherry
2 cloves garlic, minced
1 tablespoon dry mustard
1 teaspoon ginger
1 teaspoon thyme, crushed
Add meat and let stand 2-3 hours at room temp, or overnight in refrigerator.
(This recipe from Ann A., sister to Peter H. Peter tells me they “lived off of London Broil” when they were children. Ann found the above recipe in their mother, Agnes’s, cookbook. Peter says that his father grilled the meat over charcoal.)