Serves: 6
Active Time: 20 Minutes
Start to Finish: 12 1/2 Hours (Includes marinating)- it is ok to marinate for less time, but at least for 3 hours

Ingredients:
2 tablespoons minced garlic
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon of salt
 1 (1 1/2 lb) London Broil

Marinate the Steak: Combine garlic, soy sauce, vinegar, oil, red pepper flakes, sugar and salt in a blender and blend until pepper flakes are finely chopped. Put steak steak in a large sealable plastic bag, add marinade, and seal bag, forcing out excess air. Refrigerate steak, turning occasionally, for 12 hours (It is ok to marinate for less time, at least 3 hours)

Let steak stand at room temperature for 30 minutes. Meanwhile, prepare a charcoal or gas grill. 

To cook the steak using a Gas Grill: Preheat grill on high, covered, for 10 minutes. Lightly oil grill racks. Lift steaks from marinade letting excess drip off. Sear steak, covered, until grill marks appear, 5 minutes on each side. Reduce heat to moderate and grill steak, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat registers 120 d F (or cut steak open to see if it at is desired doneness), 10 to 12 minutes. Transfer to a plate and let stand, loosely covered with foil, for 10 minutes. (Steak will continue to cook, reaching medium- rare).

Broiler- Follow the same procedure

Thinly slice steak with a knife held at a 45- degree angle. Serve and enjoy!

Taken from "The Gourmet Cookbook". Edited by Ruth Reichel. Houghton Mifflin. New York. 2004. Page 438