Grilled London Broil

this is my new favorite! the only thing I did different from the recipe is let it marinate overnight and broil it! Fantastic flavor, very tender!

My husband was definitely not keen on the idea of putting vinegar in the marinade, but it was absolutely wonderful. I have made this recipe like 10 times since I found it 3 months ago. I used apple cider vinegar since I did not have tarragon vinegar and it was super.

I thought this recipe was ok, but I admittedly didn't have 3 of the ingredients (meat tenderizer, msg and tarragon vinegar). Aside from the tenderizer (it should be in the ingredient list! I would have bought some), I don't think I'll ever have the other two things in my pantry. I subbed soy sauce for the msg and some white vinegar plus marjoram for the tarr vinegar. The suggested cook time gave a perfect medium rare and the broil was still only slightly chewy, which was fine for this cut of meat. The 4 stars was mainly for the directions on how to prepare the steak. Overall I still prefer the "best steak marinade" recipe on this site for taste and convenience.

Where to start? Directions are bit confusing. It lists MSG in the ingredients but does not mention it in the directions. The directions say "meat tenderizer" which is not listed in the ingredients. I'm no expert on MSG and saw someone say they used meat tenderizer "instead" of MSG, so I drew the conclusion the MSG is a tenderizer. It would help if it were called that in the directions. So I made it under that assumption, as is, with canola oil, and I "made" tarragon vinegar by adding some tarragon to distilled white vinegar. (I see many people used red wine vinegar but I looked it up and seems tarragon is made from either malt or distilled white.) The flavor was good, but it didn't appear to do anything wonderful to the meat cut. It's possible I screwed up on thinking MSG was going to be a tenderizer, but if so, that's the recipe's fault. I also read (after I made it) NOT to score a tough cut cause it makes it worse, tho I can see the logic of it allowing the marinade to get INTO the meat. It's not that it was bad (or it wouldn't have been a 4), but it also wasn't good & tender.

I made this close to the original recipe. I omitted the MSG, used dried parsley instead of fresh and omitted the tarragon vinegar because I didn't have it. Instead I used a teaspoon of balsamic vinegar and a teaspoon of worchestershire sauce. Also, instead of grilling them I broiled them because it is January and freezing outside. I also wrapped a strip of bacon around them before broiling. So good!