London Broil

I found this recipe on Allrecipes.com

Ingredients:

1 clove of garlic, minced
1 teaspoon salt
3 Tablespoons soy sauce
1 Tablespoon ketchup
1 Tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
London Broil beef up to 4 pounds

Directions:

In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano. 

Score both sides of the meat, diamond cut, about 1/8 inch deep. 

Rub garlic mixture into both sides of the meat.**

Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.

Preheat an outdoor grill for high heat, and lightly oil grate. 

Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness (see below for temperatures).

**I mixed all ingredients in a gallon size ziplock bag and stored the marinated meat in it overnight, turning and pounding every few hours as our cut of meat was very thick. We also used our inside grill due to the weather, which resulted in longer cooking times in order to reach our desired temperature for medium rare.

Temperatures for cooking meat 

*Meat will continue to cook 5-10 degrees during resting period*

Term (French)	Description	Temperature range[1]		USDA recommended[2]
Extra-rare or Blue (bleu)	very red and cold	46–49 °C	115–120 °F
Rare (saignant)	cold red center; soft	52–55 °C	125–130 °F
Medium rare (à point)	warm red center; firmer	55–60 °C	130–140 °F	145 °F
Medium (demi-anglais)	pink and firm	60–65 °C	140–150 °F	160 °F
Medium well (cuit)	small amount of pink in the center	65–69 °C	150–155 °F
Well done (bien cuit)	gray-brown throughout; firm	71–100 °C	160–212 °F	170 °F
Over cooked (trop cuit, carbonisé")'	blacken throughout; hard	> 100 °C	> 212 °F	300 °F