1 Top Round London Broil
Salt and freshly ground black pepper
Season the beef with garlic, onion powder, salt, and pepper on both sides. Let meat “marinate” on the counter for 30 minutes or at least while the grill is heating. For best results, this can be done the night before, and you can wrap the meat in plastic then put it back into the refrigerator. Remove from refrigerator and let rest on the counter anywhere from 30 minutes to an hour.
Now that your grill is HOT, cook the london broil starting on high. Then after cooking each side for five minutes, turn to medium low until it has reached an install temp of 140 degrees. This should take about another 5 minutes per side. Avoid using a fork to turn the meat over and always use tongs. I turn my steaks a total of three times to get a nice crisscross pattern if possible. Remove beef to a plate and let rest ten minutes before slicing. Avoid turning or pressing on your steaks or hamburgers as they cook because this will cause them to dry out and become tougher.
Once the beef has rested slice the london broil across the grain (see below).
Serve with steak sauce, blue cheese dressing, or just plain salt and pepper.