London Broil London Broil is not a cut of meat but a cooking style. Flank steak is the usual chaice. The marinade will tenderize and flavor it. 3 lb Flank Steak THE MARINADE 1/2 cup dry Red Wine 1/3 cup Orange juice 1/4 cup Olive Oil 2 - 3 Tbls Garlic (mashed) 1 Tbl Shallot (minced) 4 tsp fresh Sage (chopped)        OR 2 tsp dried Sage 1 Tbl Brown Sugar 2 tsps coarse Salt 2 tsps ground Black Pepper 2 whole Bay leaves 1. Marinate Steak in a container of a size so that the meat is        totally surrounded and submerged by the marinade.        Marinate (covered) for 8 - 24 hours in the refrigerator.        Turn once or twice during this time. 2. After the meat has marinated, remove it from the marinade        Discard the marinade.        Allow the meat to come to room temperature. (about 30 minutes) 3. Meanwhile, pre-heat the BBQ to high (450º - 500º) 4. When BBQ is ready, grill the meat directly over the heat source..        Depending on the grill, the meat should take 6 - 9 minutes per side.               Internal temperature of 145º = medium-rare               Internal temperature of 160º = medium 5. Remove cooked steak from the grill.        Put it on a plate with aluminum foil to cover loosely.        Allow to rest about 5 minutes before slicing. 6. Slice the meat crosswise against the grain at a 45º angle.        Thin, 1/4" slices are preferable. 7. Serve.