I remember when I first learned what a London Broil cut of beef was. It was on sale for about 5 bucks, half off, and had a name I'd never heard before. After some research, I figured out that I have eaten beef top round quite a few times, but had only slow-cooked it since it's a tougher piece of meat. 

There's another thing you can do with a London Broil: use a flavorful marinade, grill it on high heat so there's no overcooking, then slice as thinly as possible across the grain to ensure tenderness. 

I turned to staples I already stock my pantry with for the flavor bath. Soy sauce is the main star, but I also used black pepper to give it a kick. Don’t skip the step about cutting the London Broil into thin strips. You may think, "Wow that's a good looking steak right there. I'm sure it's fine to eat like a ribeye." Well, madam, I would not steer you in the wrong direction, but you can use my shoulder to cry on when your jaw is in pain from chewing when you didn’t take the advice. 

Marinated and Grilled London Broil

Ingredients
2 lb. london broil, also named beef top round
1/2 cup soy sauce
3 TBSP sesame oil
7 crushed garlic cloves, no skin
2 TBSP black pepper

Steps
1. Combine soy sauce, sesame oil, crushed garlic, and black pepper. Pour marinade over the beef, preferably in a Ziploc bag, and leave in the fridge at least 4 hours, up to overnight.

2. Shake off excess marinade and directly grill on the grate above the coals that are about medium heat. Sear for 4 minutes per side to get a medium cook, or until the desired temperature.

3. Let the london broil rest for about 5-10 minutes, then slice into very thin strips across the grain of the beef.