que: I have a oven and a bar b que with smoke chips. It weighs 3.30 lbs.|||Marinate in whatever you like (I use italian dressing) and grill until the meat is pink. Don't want to overcook a london broil. Good Luck!|||Crock pot is best.|||Indirect heat and cook it slow to desired state.|||Here take the recipe- Ingredients & Directions 5 lg garlic cloves 1 tsp salt 1/4 c dry red wine 1/4 c balsamic vinegar 1 tbsp soy sauce 1 tsp honey 1 1/2 lbs London broil Mince and mash garlic to a paste with salt and in blender blend with remaining marinade ingredients. In a sealable bag combine meat with marinade. Seal bag, pressing out excess air, and put in shallow baking dish. Marinate steak, chil led, turning occasionally, at least 4 hours and up to 24. Bring steak to room temperature before grilling, about 1 hour. Prepare grill. Remove steak from marinade, letting excess drip off, and grill on oiled rack 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board and let stand for 10 minutes. Holding a knife at a 45Â° angle, cut steak across grain into thin slices|||Marinating is often recommended. So is simply rubbing it down with some olive oil, salt, and pepper. Grill, broil, or pan-fry med-high until it's cooked to a medium rare. Slice diagonally across the grain into thin slices. (If you don't like your meat medium rare, you'll be better off cooking it long and slow like for a pot roast or brisket.) For some recipes, search for "London broil" at this website: http://www.txbeef.org/sitemap.php3 See also the good info at this site http://www.ochef.com/267.htm or this one http://bbq.about.com/od/steaks/a/aa10160… Meat cuts - "The round includes the top round, bottom round, heel round, eye round, and rump roast. Although all round cuts are tough, the top round is the tenderest, relatively speaking. Because of this, it can be roasted. London broil comes from the top round and can also be grilled." "The top round steak is a thick steak that is cut from the top round roast. A thinner steak cut from the top round roast is simply called a round steak. London Broil is the name sometimes given to a top round steak, but it is more often cut from the flank primal." "The flank is located on the underside of the animal below the loin primal. The brisket / plate / flank are often grouped together as one primal cut or they may be considered as separate primal cuts. Flank steaks are very lean and are full of flavor. The flank steak is also known by the following names: London Broil, Jiffy Steak, and Flank Steak Fillet."|||Poke some holes in it about 2" apart and insert slices of garlic in the holes, cook it on the BBQ. DELICIOUS!|||Medium-rare and slice thin to serve.|||GO HERE http://www.askthemeatman.com/london_broi…|||I usually marinate my london broils for around 2 days in italian dressing (my mom uses red wine vinegrette dressing) the use the broiler for about 10 minutes each side depending on how big it is. Should be nice dark pink in the middle. Cut into thin slices.|||Marinate the piece of meat for at least a couple of hours, but if you can do it a day it is so much better. Then get your grill nice and hot, and grill it to medium-rare. Always cut your london broil in thin slices and diagonally (against the grain). For my marinade....I use a very simple blend. Soy sauce Worchestershire sauce olive oil fresh minced garlic and fresh black pepper|||It really depends on what cut of beef you're using for your london broil. (A London broil is a great way to cook steak. Note that I said a “way to cook.” In other words, it’s a method, not a specific cut of meat.) Make several shallow angular cuts on both sides of meat, and marinate it for 3-4 hours (maybe oil, vinegar, crushed fresh garlic, worc. sauce, a little dry mustard for the marinade). Throw it on the grill, turning often and cooking till done. It won't take long, maybe 15 mins. Give it a check first.