TIE in our family! Flank Steak and Rib Eye! I agree that the KEY to a great London Broil is how you slice it! Against the grain is imperative after it sits for a while. Here is our favorite marinade straight outa the Weber Kettle Cook book. I always double this recipe and marinate overnight.
1/4 C Vegetable Oil (Most times I use Olive Oil)
2 Tablespoons fresh lemon juice
1 Tablespoon Soy Sauce
2 Cloves of Garlic, crushed and chopped. (I use more)
3 Tablespoons of minced scallions
Few drops of Tabasco Sauce
Combine all of the above in a bowl, mix, and pour over meat.
As others said, no more than 4 or 5 minutes per side over hot charcoal.
We like it with a good salad, french bread, good red wine, baked potatoes.